Mint & Barberries Pickled Onions
I could eat pickled onions everyday! On savoury pancakes, with pasta, baked vegetables… for me a dish isn’t complete without some acidity. This recipe is inspired by the one I’ve learned during my course with Plant Academy London. I’ve brought a Persian twist adding dried barberries bringing more texture and acidity to the bite and some fresh mint.
- 2 medium red onions
- 180g apple cider vinegar
- 60g olive oil
- 2 tsp coconut sugar
- 1/2 tsp salt
- small handful of fresh mint, washed
- small handful of dried barberries, washed
Cut the onions in thin rings, using a mandoline if you have one.
Mix the onions with the barberries and mint leaves and place them in a heatproof jar.
In a small saucepan, heat the vinegar, olive oil, sugar and salt until boiling. Once boiling remove from the heat.
Pour the vinegar mixture over the onions and let it cool before storing in the fridge.
It will keep for 1 week, so be generous when using them. It’s soo delicious!