Pickled onion rings in rose vinegar

Pickled onion rings in rose vinegar

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

These lightly pickled onion rings are delicious with cold and smoked meats and make a great addition to any salad – especially tomato salads. This is not a pickle to set aside and store – it needs to be eaten soon after it’s made. My greengrocer calls the long purple onions I use here ‘ Tuscan onions’. The main benefit of using them for this pickle is that when cut the rings are fairly even in size, and not too large.

Ingredients

Quantity Ingredient
100ml red-wine vinegar
1/2 teaspoon sea salt
1 teaspoon mild honey
2 long purple onions, cut into thickish rings
splash rosewater
pistachios, slivered, to serve (optional)

Method

  1. In a bowl, stir the vinegar, salt and honey until the salt and honey have dissolved. Add the onion rings and toss thoroughly, then leave to macerate for an hour. Just before serving, add a splash of rosewater and, if you like, a scattering of slivered pistachios.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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