Pickled red onions

These pickled red onions get a flavourful twist from the addition of mustard and coriander seeds. Perfect as a fresh topping for salads, sandwiches or grilled dishes.

Servings: 1 jar (500–600 ml)
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes + 30 min resting time

Ingredients

• 4 red onions
• 2 cloves of garlic
• 250 ml water
• 250 ml white vinegar
• 3 tablespoons honey or sugar
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• Salt and pepper to taste

Preparation

• Slice the red onions into thin rings or half rings.
• Peel and slice the garlic into thin slices.
• Sterilise a 500–600 ml glass jar with an airtight lid.

Method

1. Place the onion rings in the sterilised jar.
2. Add water, vinegar, honey or sugar, mustard seeds, coriander seeds, garlic, salt and pepper to a saucepan.
3. Heat over medium heat until it almost boils. Do not let it boil.
4. Pour the hot liquid over the onions until fully submerged.
5. Seal the jar and let cool for 30 minutes at room temperature.
6. Refrigerate for best flavour. Keeps for up to 2 weeks.