Pickled Red Onions

Ingredients

• 2 L - Red wine vinegar (5% acidity)
• 500 mL - Apple cider vinegar (5% acidity)
• 2.5 L - Water
• 350 g - White sugar
• 110 g - Fine salt
• 80 g - Honey
• 25 g - Coriander seeds
• 20 g - Yellow mustard seeds
• 12 g - Black peppercorns
• 6 - Bay leaves
• 2 whole - Star anise
• 8 cloves - Garlic, lightly crushed
• 8 sprigs - Fresh thyme
• 3-5 g - Dried chilli flakes
• 3 strips - Orange peel, with no white pith

Method

1. Thinly slice 4-5 kg of red onions, ideally 2-3 mm thick, and place in clean food-grade containers.
2. Lightly toast the coriander seeds, mustard seeds and peppercorns in a dry saucepan for 60-90 seconds, until fragrant.
3. Add the vinegars, water, sugar, salt, honey, bay leaves, star anise, garlic, thyme, chilli flakes and orange peel. Bring to a gentle simmer, stirring to dissolve.
4. Simmer gently for 3-5 minutes, then turn off the heat and leave for 15 minutes to infuse.
5. Remove the larger aromatics and pour the warm, not boiling, brine over the onions. Ensure the onions are fully submerged.
6. Cool quickly in shallow containers or an ice bath, then refrigerate at 5 C or below.
7. Leave to mature for at least 24 hours. The flavour is best after 48 hours.

Storage

• Keep refrigerated at 5 C or below.
• Allow at least 24 hours for the onions to mature before serving.
• This is a refrigerated quick pickle, not a shelf-stable preserved product.

Notes

Red wine vinegar gives the pickle a richer, fruitier acidity, while apple cider vinegar softens it. Coriander, mustard, pepper and star anise add subtle warmth without overpowering burgers. Establish a shelf life through your food safety process before using this recipe commercially.