Pickled Red Onion Petals

For most of my meals I make quick pickles, and they're great but sometimes I want a less acidic version - something that adds crunch to the dish and more infusion of flavour. I love the fennel in this recipe and it works really well with both meat and vegetable.


1 red onion

For the pickle

100ml white wine vinegar

2 tbsp water

20g caster sugar

¼ tsp table salt

½ tsp coriander seeds

½ tsp fennel seeds

1 small beetroot, peeled and quartered


Top and tail the red onion then slice the onion into 8 pieces forming petal shapes. Break them apart, it doesn't matter if some of the smaller ones stay together.

In a small saucepan, combine all the ingredients for the pickle. Put on a medium heat, when it starts to simmer add the onions. Cook for 4 minutes then remove from the heat and cool quickly to keep the colour.

When the mixture has cooled, transfer to a sterilised jar or just a bowl if using that same day.