This is a really simple, quick pickle that’s guaranteed to add a bit of zing to any BBQ, plate of cold meat, pork pie, nice bit of cheese….to be honest I’d have it with most things!
I was inspired to make my version after visiting Cue BBQ, Aberdeen, where they had the most amazing side of pickles accompanying an equally incredible plate of BBQ, and after seeing a recent post by the gorgeous BBQ goddess Jess Pryles I just had to make my own.
There are a few flavours I’m crazy about at the moment, one of them is star anise. It works so well with the crunchy mild onions, sweet vinegar, cloves and cinnamon. It’d be great made at Christmas to accompany cold cuts, and takes no time at all.
There’s something about having a pantry full of preserves and pickles that I find really comforting. It’s my inner squirrel I think!
Makes 1 medium sized jar (about 0.5 L)
2 red onions, thinly sliced
4 tbsp golden caster sugar
250 ml cider vinegar
250 ml white wine vinegar
1 cinnamon stick, broken in two
2 star anise
Place all the ingredients in a small saucepan, bring to the boil, stir for a minute and then take off he heat. You will see the already beautiful ingredients transform to a psychedelic pink before your very eyes.
Allow to cool completely and the pickle is done! You can decant into a sterilised jar and the favours will develop overnight if you let them. Alternatively you can eat it straight away.
Keeps well in the fridge for 2 weeks once opened, although I doubt you’ll find it lasts that long. It’s just a little bit addictive!
If you like this recipe, you may also like Preserved Lemons