Pickled onions and shallots might be a classic cheese pairing, but you haven’t lived until you try them sprinkled over rich meats like pulled pork, roast beef or even bean stews.

Quick pickled radishes recipe

Makes 300g

Cooking time: 10 minutes

Total time: 24 hours

Ingredients

300g shallots, red onion, pearl onions or a combination, peeled, trimmed, and sliced.

125ml white wine vinegar

250ml water

1 tbsp kosher salt

1 tsp granulated sugar

8 black peppercorns (optional)

1-2 pieces orange peel (optional)

1 tsp coriander seeds (optional)

Method

Step 1: In a non-reactive saucepan over medium heat, combine the vinegar, water, sugar and salt, stirring to dissolve the sugar and salt. Increase heat to high, bring to a boil and remove from the heat.

Step 2: Thoroughly wash and dry a 500 ml glass jar with an air-tight lid.

Tip: Use a glass container (rather than plastic or metal) to avoid affecting the flavour of your pickle.

Step 3: Lightly crush the peppercorns and coriander seeds, then place them in the bottom of the jar along with the orange peel if using. Tightly pack the prepared onions and/or shallots into the jar and pour over the hot pickling brine.

Step 4: Tap and shake gently to disrupt any air pockets, then secure the jar with a tight fitting lid.

Step 5: Set aside to cool before storing in the fridge. Enjoy in salads, sandwiches, stir fry dishes, atop curries or tacos, the applications are endless!

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