OK, so food and life blogging has taken a backseat to my family, my studying and my new design blog. Sorry! I have however absolutely killed it on the homemade front this week, and have been nailing some more awesome paleo recipes! So I’ll be attempting to get more up here. I’ve actually been writing them down as I go, which is a more structured approach to my cooking. 🙂
We order organic fruit and vege from Farm Fresh Organics, who are fabulous, but we’ve had an accumulation of onions, so I wanted to do something pickly with them. I couldn’t really find a recipe for what I had in my head, that this jar of goodness should be, so I really just had to make it up. You know that’s the way I roll anyway. Now, I’ve just eaten it, still kind of warm, with cheese and salami. Oh my. It’s ahhhmazing. So much so, I had to share.
Spicy Onion Pickle
(DISCLAIMER: I did not precisely measure these items, but rather threw them together with great passion and love. )
1kg brown onions
a knob of ginger
2 x cloves of garlic
2 c white vinegar
3/4 c malt vinegar
3/4 c brown sugar (for a more paleo version, you could leave this out? I don’t know how the flavours would balance. This is much less sugar than many regular pickle and relish recipes, and provides a bit of balance to the sharpness)
SPICES – I used:
a sprinkle of curry mix (mine is in a jar of quite whole herb and spice pieces. you could use powder)
a tablespoon of turmeric (I’ve just been reading how turmeric is amazing for your health)
1 tsp chilli flakes (this is optional)
Peel and slice onions. Cover them in salt and leave them overnight.
Empty any excess water that comes from them. (I don’t really know why I did this, but most pickled onion recipes said to, so I did too. Anyone know?)
Put onions in a pot, finely grate in ginger and garlic. Cover them with vinegars and spices and bring to the boil. Boil for about 20 mins, or until the onions are just soft. A bit of crunch is good. It’s good to aim to reduce the liquid down so you don’t have loads of runny liquid. More looking for a thin gravy type consistency.
Sterilise a jar, and put all that delicious onion pickle in. Keep it in the fridge, and eat with meats, cheese, breakfast, anything really. It’s so tasty!