full recipe – quick pickled red onions

We’ve teamed up with the folks at UNiDays to bring you stories about all the stuff you go through when you're studying. Did you know UNiDAYS members can nab a 15 per cent discount on their frankie magazine subscriptions? Well, now you do. Check the bottom of the story for more deets.

These quick and easy pickled onions are great tossed through salads and on tortillas and burgers. Make them for your next barbecue and everyone will be very impressed that you pickle. They’ll last for several weeks in the fridge.

Makes: 1 x 500ml (2 cups) jar or container
Preparation time: 15 minutes, plus 30 minutes salting

INGREDIENTS
375ml (1 1/2 cups) red wine vinegar
110g (1/2 cup) raw sugar
1 tsp salt, plus extra for sprinkling over the onions
125ml (1/2 cup) water
2 cloves
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp chilli flakes
300g red onion, thinly sliced

METHOD
Make your brine by combining the vinegar, sugar, salt and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar and salt. Add the spices and chilli flakes and slowly bring to simmering point. Turn the heat off and let the brine cool and the flavours develop a little.

Meanwhile, put the onion in a clean jar or non-reactive container. Sprinkle with a little extra salt and leave to sit for 30 minutes or so to draw out the excess moisture.

Drain off and discard the excess liquid from the onion slices. Pour the room-temperature brine over the onion, making sure all the slices are submerged.

Cover and store in the fridge for up to 1 month.

Images and text from Pocket Pickler by Alex Elliott-Howery, photography by Alan Benson. Murdoch Books RRP $29.99.

Thanks to the kind types at UNiDAYS, uni students can nab 15 per cent off their frankie subscriptions. Just click here, then register or log in using your UNiDAYS member details. Easy as!