Sumac pickled onions

Made all in a jar, this quick pickle can garnish just about anything. It can be made with radish, broccoli stem, or even apple peel!

Credit: Tammi Kwok

• makes

  400

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• ¾ cup apple cider vinegar
• ¼ cup hot water
• 2 red onions, finely sliced
• 2 tsp sumac
• 2 tbsp sugar
• 2 tsp salt
• Chilli, peppercorns, bay leaf, chopped chilli, mustard seeds

Sterilise the jar before filling.

Instructions

1. Finley slice the onions.
2. Add onions, sumac, sugar, salt, peppercorns and other spices into a sterilised jar.
   
   
3. Combine hot water and apple cider vinegar and then pour into the jar. 
4. Give it a shake and seal tightly. You can eat it straight away, or keep in the fridge for up to two weeks.
   
   

 

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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.