Pickled red onions

by October 13, 2016 0 comment
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Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.


Serve with pulled pork or any of your favourite sandwiches.



Prep time 10 minutes

Resting time 1 day

Makes 1 medium jar 


3 medium red onions

1 cup apple cider vinegar

1/2 cup white wine vinegar

3 Tbsp sugar

2 1/2 tsp flavoured sea salt ( we used pink peppercorns and rosemary sticks)

1 tsp Juniper berries




Thinly slice the red onions into rings.


Combine the rest of the ingredients to make the pickling juice. Place the onions in  a sterilised jar, top with the vinegar right to the top.

Seal and refrigerate for at least 1 day. If you are in a great hurry, pour boiling water over the raw onions, wait until cooled, drain the water, then top with the vinegar mixture and rest for

a few hours.


Can safely keep in refrigerator for 2 weeks or more.

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