Quick pickled onion

• Vegan
• Gluten free

• Produce

  • 1 Red onion, medium

• Baking & Spices

  • 2 tsp Caster sugar
  • 2 tsp River salt

• Oils & Vinegars

  • 40 ml Red wine vinegar

Found on nonnascooking.com

Description

Directions

• Cut the top and bottom off your onion, cut in half lengthways and peel. Using a very sharp knife, slice your onion very finely into slices along the grain.
• Place your sliced onion in a bowl and, with your hands, massage in the salt and sugar, cover with glad wrap and set aside for at least two hours.
• When you’re ready, go back to your onions and you’ll see that they’ve collapsed a little and released some liquid. Using your hands again, squeeze the sliced onions to get out the last of their juices and place in another bowl. Mix in the vinegar.
• They are ready to be used straight away but they too can be kept in the fridge for about a week.
• Pop by Berta restaurant in Sydney and tell chef O Tama Carey how much you enjoy reading her peas of wisdom, and check out her behind-the-stove shenanigans on Facebook, Twitter and Instagram.