You can blame Nigella for this one.
I say blame… you can thank. Because let’s face it, she is a goddess. Anyone who disagrees can go and give themselves a bloody good talking to.
While this recipe isn’t directly from that double entendre’d vixen, inspiration certainly came from her fish tacos. These quick pickled onions take just 10 minutes to make and are ready to eat within just a few hours!
The onion needs to be chopped into really thin slices. If you’re brave enough to do this on a mandoline then go for it. I prefer to have my fingers firmly attached to my body.
- 1 red onion
- ½ cup apple cider vinegar
- ½ cup red wine vinegar
- 1 cup water
- 2 bay leaves
- ½ tbsp coriander seeds
- 2 tbsp caster sugar (granulated is fine)
- 1 tbsp table salt
- 1 medium-sized lidded jam jar (Kilner or Ikea have a great selection)
- Boil the kettle and fill your jar with the boiling water to sterilise, set aside for a few minutes, then discard the water.
- Peel and slice the red onion into really thin slithers – the thinner the better. Then place into the sterilised jar.
- In a medium-sized saucepan, add the remaining ingredients and gently heat until the sugar has dissolved. Discard the bay leaf and pour over the onions until it reaches the top of the jar. Transfer to the fridge. They’ll be ready to eat within a few hours, but it’s best to leave them overnight, otherwise they’re a bit nuclear!