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Pickled onion rings in rose vinegar

Pickled onion rings in rose vinegar

These lightly pickled onion rings are delicious with cold and smoked meats and make a great addition to any salad – especially tomato salads. This is not a pickle to set aside and store – it needs to be eaten soon after it’s made. My greengrocer calls them long purple onions; I use here ‘Tuscan onions’. This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

Pickled onion rings in rose vinegar

Serves 4
100 ml   red-wine vinegar
½ tsp   sea salt
1 tsp   mild honey
2   long purple onions, cut into thickish rings
Splash   rosewater
To serve:   slivered pistachios (optional)


1 In a bowl, stir the vinegar, salt and honey until the salt and honey have dissolved. Add the onion rings and toss thoroughly, then leave to macerate for an hour. Just before serving, add a splash of rosewater and, if you like, a scattering of slivered pistachios.


RECIPE Greg Malouf PHOTOGRAPHY Lisa Cohen and William Meppem


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