Quick Pickled Onions
Here's how to make quick pickled onions, a nice topping for many types of dishes.
Equipment
- 500 ml mason jar with lid
Ingredients
- 1 medium red onion sliced thinly
- 1/2 cup water
- 1/2 cup vinegar
- 2 tbsp salt
- 2 tbsp sugar
- 1 tbsps pomegranate molasses (optional)
Instructions
- Top and tail the onion and remove the papery skin. Cut the onion into halves or quarters, and then cut very thin slices. You could also do this in a food processor if you like.
- Place the cut onions in a heat-proof bowl and set aside.
- In a small saucepan, add the water, vinegar, salt and sugar, along with the pomegranate molasses, if using.
- Whisk well and bring to a boil over medium heat. Boil just until the sugar and salt is dissolved.
- Pour the pickling liquid over the onions and stir well. Allow to sit for 15 minutes or so, or until they've cooled enough so you can handle them.
- Pour everything (you may not use all the pickling liquid) into your mason jar, top with the lid, and store in the fridge.