Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Bright pink, tangy onions pickled in vinegar with garlic, oregano and peppercorns. Made without sugar.
Side dish. Good with carnitas-style pork, grilled chicken or fish tacos in lettuce cups. Find a main
Plus 30 minutes pickling
Equipment: Jar, kettle
Measures and names
Ingredients
- 2 red onions, thinly sliced into rings
- 150 ml cider vinegar
- 50 ml water
- 1 tsp salt
- 1 garlic clove, halved
- ½ tsp dried oregano
- ½ tsp black peppercorns
Method
- Put the onions in a sieve and pour over a kettle of boiling water. Drain well.
- Stir the vinegar, water and salt together until dissolved.
- Pack the onions, garlic, oregano and peppercorns into a jar and pour over the vinegar mixture.
- Leave for at least 30 minutes, until bright pink, before using.
Swaps and tips
Ready in 30 minutes and keeps in a sealed jar in the fridge for up to 2 weeks. Use a spoonful or two per serving.
Easy variations
- Add a sliced jalapeño
- Use lime juice in place of half the vinegar
- Add a bay leaf to the jar
- Add a pinch of cumin seeds
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 0 g | 2 g | 0 g | 0 g | 10 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
