Red Onion Pickle

Red Onion Pickle

Red Onion Pickle

Chef Nolan Ledarney

Executive Chef, Canadian Embassy
Tokyo, Japan

8 Large Red Onions
1L Red Wine Vinegar
1kg Sugar
1tspn Sea salt
1tspn Black peppercorn

Method:

1. Simply half and core the onions. Slice lengthwise about 5mm thick and separate the segments with your hands.
2. Next combine the remaining ingredients and the onions in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
3. Transfer the mixture to a non-reactive bowl such as glass or porcelain and allow it to cool before use.

The Chef Says:

Although the pickle may be used instantly, the flavor and color will ripen as time passes.

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Comments
2 Responses to “Red Onion Pickle”
  1. Kate says:

    Hi Nolan , love this pickle.Though in India we make it slightly different.Slice thin onion rings ,then add to it finely chopped green chilli and corriander(optional).The juice of a lime and salt.The lime juice breaks dont the onion right away the same as vinegar and it very refreshing to taste.Its ready instantly and goes with most north Indian food.Though i wouldn’t suggest eating it before going on a date :))

  2. chefledarney says:

    Sounds great! I’ve kept this one fairly simple to accent some of the more flavorful items gracing my table. Love to see the recipe for yours though.

    Interested in working with some Indian fair.

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