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My Pink Pickle is epic on tacos. So make them for your next taco night or use them for sandwiches, salads and omelettes. Hell I put them on almost anything.
4 large red onions
2 tablespoons flaky sea salt
1 cup lemon juice
1 cup sherry vinegar
1 x 1 litre jar with lid
Top and tail each onion so you remove the root end, then halve and slice very thinly. Place into a large bowl, sprinkle over the salt and massage the salt into the onions for 30 seconds.
Take the onions and pack them tightly into the jar. Combine the lemon juice and sherry vinegar and slowly pour the mixture into the jar until it reaches the top. Seal up the jar and give it a good shake so all the liquid distributes throughout the jar. Open, top up the mixture if necessary then seal up and place in the fridge.
Leave for at least one day to let the flavours develop and for the onions to go bright pink.