serves
12
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- ½ red onion, thinly sliced
- ¼ cup sultanas (golden raisins)
- 2 tbsp + 1 tsp pine nuts, toasted
- 1 small sprig rosemary
- ¾ cup (180 ml) red wine vinegar
- 3 tsp kosher salt
- 2 tsp sugar
- ¼ tsp freshly ground black pepper
- Extra virgin olive oil
Makes 1.5 cups.
Cooling time: 1-2 hours; Pickling time: at least one day or up to 2 weeks.
Instructions
- Add the onion, sultanas, pine nuts and rosemary to a small non-reactive bowl (i.e. not metal) and toss to combine.
- In a small saucepan or skillet, combine the vinegar, salt, sugar and pepper and bring to a simmer over medium heat. Cook for 1 to 2 minutes or until the salt and sugar have dissolved. Pour the hot vinegar mixture over the onion mixture, making sure to fully cover the onions. Set aside to cool completely to room temperature.
- Using a fine mesh sieve, drain away the vinegar and transfer the onion mixture into a glass jar or lidded container. Cover completely with olive oil and store in the fridge for at least 1 day or for up to 2 weeks.
- Before serving, leave the jar on the counter for 30 minutes to allow the oil to liquify. Serve as a topping on crostini with seared or smoked salmon, as a side with chicken or pork, or as a relish on a cheese board.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
