Every so often, you make a dish so meaty and heavy that you need something short and sharp to cut through it and help it go down. For us, that was these pickled red onions.
Originally made to go with our Pork Pibil (inspired by Wahaca), we have since used it in a variety of different settings, including some delicious ginger beer pulled pork (more on this another time!). We felt so crafty as we threw everything into the jar (which contained mango chutney in a former life), put it in the fridge and forgot about it until the meat was ready.
I have personally never seen anything so strong tasting look so pretty. You won’t regret this at all.
Ingredients
3/4 cup cider vinegar
1 tsp sugar
1/2 tsp salt
Optional flavour boost: 3 sprigs fresh thyme, garlic clove halved, 5 allspice berries (‘pimento’), 1/2 tsp dried chilli flakes, 5 black peppercorns.
1 red onion, cut into half moons and then halved again
Method
- Find a jar or airtight container and add the first 3 ingredients (include the flavour enhancements if you wish) and dissolve the salt and sugar in the vinegar.
- Add the sliced onions, ensuring that you stir the liquid to distribute the flavour.
- Seal the container and put in the fridge for at least 30 mins or until ready to eat. They should keep for up to 4-6 weeks.
MAD AVOCADO 
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