To paraphrase Cilla, I bake a lorra lorra cakes. Probably about 20 a week of various types, Ginger Cakes, Raspberry and Almond Cakes, the mighty Chocolate Victoria, Lemon Yogurt Cakes, Gluten Free Dairy Free Sugar Free Beetroot and Chocolate, you name it I bake it and that is before we get on to the Flapjacks, Brownies, Cupcakes etc…. What has this got to do with pickled onions? Well, surrounded by all this sweet, fudgy and sticky confection what I really crave is something savoury and what could fit the bill more fittingly than pickled onions. Mouth puckering, sharp, crunchy, sour and even a little sweet (can’t help myself).
These are this Summers new best friend. Yes I know pickled onions are hardly new but these fabulous, Schiaparelli pink, super quick ones are. We have had them on hamburgers where their tangy crunch was literally the icing on the cake (see, really can’t help myself), with both regular cheese sandwiches and with cheese on toast. A barbecued butterflied leg of lamb was taken to fabulous new heights with a generous scattering of this pink confetti and chicken and pita kebabs sported these crimson crescents to great effect.
Too effusive? Honestly I can’t rave enough, they take a couple of minutes to make and will sit happily in the fridge for a couple of days. I keep mine in a jam jar which is then ready to be taken on a picnic at a moments notice. I suggest you make some very soon.
Quick Pickled Onions
1 red onion, size of snooker ball
1 tablespoon golden caster sugar
2 tablespoons white wine vinegar
Pinch of salt
Put the sugar, vinegar and salt into a shallow bowl and stir to dissolve. Peel the onion, cut into quarters and slice thinly and add to the bowl and give it all a good stir. These will be ready to eat within 20 minutes but will just as delicious 2 or 3 days later.
By the way, if you want to sample any of the cakes I mentioned or many other delicious creations be sure to visit Soulshine Cafe in South Street, Bridport, a fabulous, happy and funky place not to be missed.