These pickled onions from Hartwood's kitchen are great for flavoring dishes.
For the white onions
For the red onions
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Put the onion rings in a half-litre preserving jar, mix the brine solution and pour in. Place the jar in the fridge for at least four hours or overnight to allow the flavors to develop, but can be used earlier if needed. You can keep pickles in the fridge for a week.
You can use the onions in this recipe for ceviche, among other things.
Off The kitchen of Hartwood, €29.95 via AKO.
More recipes and information can be found in the March issue of Santé.