- Food & Drink
Hello Magazine isn’t usually my first stop for recipes, especially for something as rustic and proletarian as pickled onions. But, having decided that my house would benefit enormously from smelling like a used chip wrapper for a few days, I idly googled ‘pickled onions’ and this recipe for pink pickled onions popped up on the first page. The combination of celebrity toadying and princess colouring was too much to resist.
To make gossipy pickles, you briefly boil slices of red onion in pickling vinegar three times, so they keep their rosy colouring as well as their crunch. It’s a bit of a faff and it really does make your kitchen smell like an explosion at a Sarson’s factory, but the result is awfully pretty.
The crazy amount of sugar means the onion rings are super sweet at first chew and then they hit you with a cheek-sucking slug of vinegar. It’s quite addictive. The recipe claims the onions are ready to eat the next day, and they were OK. But 3 weeks after I first made them, they are a little mellower and I’m planning on making another batch to brighten up Boxing Day’s inevitable roast dinner sandwiches.
For the recipe, click here.