Recipe for pickled onions

These pickled onions from Hartwood's kitchen are great for flavoring dishes.

For the white onions

• 1 white onion, thinly sliced ​​with a sharp knife
• 250 ml white vinegar
• 1 tbsp sugar 1 tsp salt

For the red onions

• 1 red onion, thinly sliced ​​with a sharp knife
• 250 ml white vinegar
• 4 tbsp freshly squeezed lime juice (from 2-3 limes)
• 50 g sugar
• 1 tbsp salt

Get started
Put the onion rings in a half-litre preserving jar, mix the brine solution and pour in. Place the jar in the fridge for at least four hours or overnight to allow the flavors to develop, but can be used earlier if needed. You can keep pickles in the fridge for a week.

You can use the onions in this recipe for ceviche, among other things.

Off The kitchen of Hartwood, €29.95 via AKO.

More recipes and information can be found in the March issue of Santé.