This spectacular looking, bright pink, plant based pickled red onion dish with only four ingredients is surprisingly easy to make. There’s no cooking involved, you just pour boiling water over the red onion rings then put all the ingredients into a bowl and mix them together.
It goes great with the plant based adzuki bean burgers with sweet potato chips and the falafel, as well as the plant based carrot salad and lentil salad.
Onions are members of the Allium family that include garlic, leeks, shallots, chives and scallions/spring onions to name a few. They’re packed with flavonoids which are best known for their antioxidant and anti-inflammatory health benefits as well as the support of the cardiovascular and nervous systems. To read more about flavonoids go here.
When buying onions, choose ones that are clean, well shaped and aren’t open at the neck. They should have crisp, dry outer skins, and ideally should not be sprouting or have signs of mould.
I hope you enjoy these plant based pickled red onion rings as much as I do.
If you like this recipe, please share it with your friends and family. Thank you!
Plant-Based Pickled Red Onion
- 450 g red onions finely sliced using a mandoline
- 6 tablespoons rice vinegar
- 20 black peppercorns
- 6 tablespoons water
- kettle of boiling water
- 3 bay leaves
- Peel the onions and slice them into very thin slices. Put them into a colander and pour the boiling water over them. Immediately rinse them under cold running water. Leave them to drain.
- Meanwhile, put the rice vinegar, water, peppercorns and bay leaves into a bowl then add the onion rings. Mix together well then chill until you want to serve them.