Recipe in collaboration with Esther Samson
Preparation time: 15-20 minutes
Yield: 10-15 portions
With a harmonious blend of tanginess and heat, these pickled onions will elevate your everyday meals, serving as a versatile condiment or topping. Go ahead and try this recipe; it will undoubtedly become a staple in your kitchen.
INGREDIENTS
- 1 red onion, thinly sliced
- 1/2 jalapeño, sliced
- 120 ml (1/2 cup) Maison Orphée's red wine vinegar
- 120 ml (1/2 cup) water
- 15 ml (1 tbsp.) sugar
- A few peppercorns
- 1-2 bay leaves
PREPARATION
- In a small pot, combine the red wine vinegar, the water, the sugar, the peppercorns, the bay leaves and a pinch of salt.
- Cook over medium heat for a few minutes until lightly boiling.
- Place the onions and a few slices of jalapeño, to taste, in a heat-resistant bowl. Pour the hot vinegar mixture over the onions. Leave to marinate for about 10 minutes before serving.
The pickled onions pair perfectly with terrines, pâtés, smoked salmon and salads. They can also be used as a topping in sandwiches, burgers, tacos and wraps.
Photo credits: Pub Photo