"There are a lot of quick-pickled onion recipes out there that call for making brine and a lot of spices", says Lindsay Hunt in her new cookbook, Healthyish. "I'm sure those taste wonderful, but when I'm talking quick, I'm talking 15 minutes. Of course these pickles do better the longer they sit, but the salt and vinegar works wonders in just 15 minutes of marinating."
Make Healthyish's quick-pickled red onions
These speedy pickled onions are the perfect complement to Healthyish's cumin pork cutlets with smashed butternut squash. Find the recipe on Foodism online
Preparation time 20 mins
Cooking time 0 mins
- 1 large red onion, halved and thinly sliced or finely chopped
- 60ml red wine vinegar
- 2 tsp kosher salt
- Put the onion in a resealable jar and then pour the vinegar and salt over the top. Seal the jar and shake vigorously to coat the onion with the salt and vinegar.
- Continue to shake occasionally, until the onions are soft, at least 15 minutes. (You can also do this in a bowl, stirring frequently.) If you're planning to use the onions right away, you can, but I like to let them sit at least an hour.
- The pickles will keep refrigerated for up to 2 weeks.