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Red Onion Pickles
- Difficulty
Easy
Published 2018
These turn fluorescent red in their vinegar and are a great accompaniment to fatty meats, providing a tart counter-balance. I use sushi vinegar, as the sweet and sourness is pre-blended for best results.
Ingredients
2 200-300 ml ¾-1¼ cups - small
Method
Cut the red onions in half, then slice finely along the grain. Place in a mixing bowl and pour over the sushi vinegar so the onion is just covered. Wipe clean the kombu with a damp cloth and add to the liquid. Leave to pickle for 1 hour, and serve with robata or in salads.
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