Pickled Red Onions 

My lovely neighbour recently did a socially distanced drop of some onions from our local neighbourhood garden. These pickles are great in salads, sandwiches and as a garnish on tacos, rice bowls and anything fried! I recently made this recipe and replaced the raspberries for a small cooked and diced beetroot and it was equally delicious.


3 red onions

2-3 raspberries or a tsp raspberry jam

100mL white wine or cider vinegar

100mL red wine vinegar

100mL water

1 star anise

2 bay leaves

1 tsp salt 

3 tablespoons sugar


mandolin, or sharp knife

heavy-bottomed pot

2 x 300mL jars, thoroughly cleaned


Finely slice the onions with a knife or on a mandolin and pack into the clean jars.

Place all the rest of the ingredients into the pot and 

 bring to a simmer to dissolve the sugar and salt. Leave to cool slightly and then pour over onions. Let cool to room temperature and then refrigerate. Will be ready to use after cooled and will hold for a few weeks in the fridge.



 © 2020 by Seáneen Sullivan.