Quick Pickled Red Onions.

This simple recipe it’s such a good thing to have on your fridge, trust me! it’s very simple to make and if you make a big batch you would have these tasty onions to put on eveything during the week and when I say everything it really is almost on everything.

If I make a bacon and egg sandwich I add a bit of this tasty stuff and it just takes it to another level, I also add it on my tacos as a garnish, inside of delicious freshly made quesadillas, over a rice and protein bowl, in a burrito or even over a salad to add an extra layer of flavour , so good !

You may also add finely chopped habanero to them for an extra kick and the perfect companion for Pork Carnitas in Adobo Tacos.

Makes about 250 grams Jar.

Ingredients:

5 medium red onions (finely sliced or shaved in the mandolin).

1 tbsp of rapeseed oil.

1 tbsp mustard seeds.

2 tsp fennel seeds.

2 tsp ground coriander seeds, (crushed).

2 tangerine or orange juice.

2 lime juice.

1/3 cup of apple cider vinegar.

1/4 cup of extra virgin olive oil.

1 tbsp Kosher salt.

2 tsp Black coarse pepper.

Method.

Heat up the oil in a pan, then add your spices and fry slightly once they start to pop you may add the finely sliced onions, stir from time to time and cook briefly .

Remove the pan from the heat and transfer the onion mixture into a bowl, then add your citrus juice, vinegar, olive oil, salt and black pepper, mix gently with a spoon and taste, adjust seasoning if necessary .

Then place your delicious soft red pickled onions in a jar with a lid , they are ready to use but you may keep them in the fridge for up to 1 week.