Fiery Chilli Infused Pickled Red Onion
Pickling has long been a flavour enjoyed since times before refrigerators, when picking and fermentation was a means of preserving surplus harvests. This quick pickling doesn’t go through the normal fermentation of real pickles but will result in a clean, consistent, rounded flavor. This Fiery Chilli Infused Pickled Onion enhances curries, salads, cheeseboards and meat sandwiches are but a few ways i most commonly use this side dish!
CHILLI INFUSED PICKLED RED ONION INGREDIENTS
- RED ONION: Store bought or garden grown doesn’t matter. I prefer large onions as it produces longer strings of pickled onions when thinly sliced.
- WHITE VINEGAR: White vinegar is my preference for pickle. Why not try apple cider vinegar or red wine vinegar and let me know how it turns out for you in the comments section.
- CASTER SUGAR: Adds sweetness to the pickle and gives the liquor body
- WATER: Dilutes down the tartness of the dish a little by weakening the vinegar.
- CHILLI PEPPERS: Use your favorite chilli here. I’ve gone with lemon harbanero chillies which gives this side-dish a fiery long lasting heat.
- SALT: table salt is used to season the pickled onion
SERVING SUGGESTIONS
- SANDWICH/WRAP FILLER: The simplest way is often the best way. Any meat or salad sandwich!
- BAKED POTATO TOPPER: Take your favourite floury baked potato, cut open and top with a generous fork of pickled onion. Add a few slices of smoked bacon to round off the meal.
- CURRY: Add into your favourite curry sauce for acidity and heat.
- SIDE SALAD: A simple side salad to accompany any main meal or salad plate. Burgers, steaks, sausages, BBQ, game and red meat can be deliciously paired with this delicious side.
- EGGS: Boiled, scrambled, poached, any way you what them, eggs are great accompanied with fiery pickled onions.
RECIPE
Chilli Infused Pickled Red Onion
Equipment
- Saucepan
- Sterilize glass canning jar
Ingredients
- 2 red onion ` Large
- 230 ml white vinegar
- 125 g caster sugar
- 125 ml water
- 2 lemon harbanero chilli peppers
- 2 tsp salt
Instructions
- Sterilize jar by resting in oven @ Gas 1 for 10 minutes
- In a saucepan add the vinegar, sugar, salt and water and bring to the boil
- Thinly slice red onion and half slice the chill's length ways
- Add the onion and chill's to fill the glass jar
- Cover over with the boiling pickling liquor
- Rest until cool and refrigerate
- The longer this is left to infuse the better it tastes. I would leave for a minimum 1 hour before use but 24 hours is best.
Notes
Chilli infused pickled red onion is great on sandwiches, salads, curries, cheeseboards….. the uses are endless. Share in the comments how you enjoys yours!