Hot-pink pearl onion pickles recipe for vibrant flavour

Ingredients for Hot-pink pearl onion pickles

• 360 ml white wine vinegar

• 15 g sugar

• 10 g coriander seeds

• 10 g dried tarragon

• 10 g reduced-salt salt

• 5 g dried mint

• 225 g pearl onions, peeled, halved

• 75 g beet, peeled, halved

How to make Hot-pink pearl onion pickles

1. Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve the sugar and salt.

2. Reduce the heat to a simmer and add the onions and beetroot. Cook, stirring occasionally, for about 3 minutes, until the onions soften slightly.

3. Remove and discard the beetroot; the onions will continue to take on colour as they sit.

4. Transfer the onions and brine to a 1-litre jar or a non-reactive container and allow to cool.

5. Cover and chill for at least 2 hours before serving; the flavour will mellow as it sits.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.