Pink pickled onions with dulse

pink pickled onions with dulse
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!
Makes approx 500g


4 red onions, thinly sliced
1 tsp fine sea salt
250ml apple cider vinegar
250ml water
250g caster sugar
15g dried dulse


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.

Recipe product

Whole leaf dried dulse. Delicate and savoury, with a smokiness that gives way to a sweet aftertaste, with some notes of liquorice and nuts. Nicknamed 'ocean bacon', dulse is a great option for plant-based diets! Pickle fresh dulse to use in salads or as a garnish. Roast dulse to bring out it's nutty flavours, or pan fry it to develop its bacon-like flavour. Swap your BLT for a DLT - dulse lettuce and tomato!
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