Pink pickled onions with dulse
Servings: Makes approx 500g
Cooking time: 2 hours 20 min
These quick pink pickled onions are great to keep in the fridge to spice up any meal. Salads, sandwiches, tacos, wraps, rolls and soups… there’s nothing that can’t be made better with a tangy bite of pink pickled onions. We’ve kicked it up a notch by adding dulse, which gives a rich and balanced umami flavour to the pickling liquid. The dulse itself should retain a nice bite once pickled; you might even find that you’ll want your next batch to be 100% dulse!
Instructions:
- In a bowl, massage the onions with the salt and place them into a colander or sieve over another bowl. Set aside for at least two hours to allow the salt to draw out the excess liquid.
- Combine the water, sugar and vinegar in a saucepan over a medium-high heat. Bring to a simmer and stir until the sugar is completely dissolved.
- Add the dulse and onions to the liquid. Bring to a boil, then immediately remove from the heat.
- Whilst still hot, carefully transfer the onions, dulse and pickling liquid into a mason jar. Close, set aside, and allow to cool.
- Once at room temperature, store in the fridge.
