These are great in salads, on a grilled chicken sandwich or on burgers in the place of gherkins
Pickled red onions in a Caprese salad
Ingredients
- PICKLED ONIONS
- 250ml (1 cup) red wine vinegar
- 45ml (3 tbsp) sugar
- 2 bay leaves
- 2,5ml (½ tsp) cumin seeds
- 2,5ml (½ tsp) mustard seeds
- a pinch of chilli flakes
- a pinch of salt
- 300g (2 medium) red onions, peeled
- and cut into thin rounds
- SALAD
- 750ml (3 cups) baby tomatoes,
- halved
- 250g fresh mozzarella balls or
- buffalo mozzarella balls
- handful basil leaves
- olive or avocado oil, to serve
Instructions
1
Heat the vinegar, sugar, bay leaves, cumin and mustard seeds, chilli flakes and salt in a saucepan.
2
Bring the mixture to a boil and stir in the onions. Take it off the heat immediately and allow the mixture to cool down completely.
3
Pour it into a sterilised jar and ensure that it is properly sealed. Store in the fridge until ready to use.
4
For the salad, toss all of the ingredients together, drizzle with olive or avocado oil and serve topped with pickled onions.
