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.