Pickle Your Onions

There is nothing worse than eating raw onion. It’s just too intense. Overpowering. And it’s lingers on the breath, for ages. Gross.

Pickling onions transforms them from raw, pungent and crunchy to irresistible, tangy and crisp. You can pickle any onion at all - red onions, brown onions, white onions or spring onions. This method will work with them all.

Pickling onions is incredibly quick and easy and will solve all the issues that raw onions bring. If you start pickling at the beginning of the meal they will be ready by the end - it takes as little as 10 minutes. All you have to do is slice up your onion and add to a bowl or jar then introduce some acid to begin the pickling. Anything works - orange juice, lime juice, lemon juice, and any vinegar so take your pick and leave those onions to pickle. Pickled onions are perfect for salads, pittas, and stews. They have the delicious taste of the onion but without the intensity. Easy.

For the best results, chop the onion super finely so they soften and absorbs the vinegar quicker. To make it more interesting, you could use a mix kinds of vinegar e.g. apple cider vinegar and add a sweetener, such as honey or maple syrup.

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