Quick-pickled red onions with a hint of cumin

• 2 red onionmedium, about 300g total
• 180 ml red wine vinegar
• 2 tbs granulated sugar
• 1 tsp fine sea salt
• 1 tsp whole cumin seeds
• ½ tsp black peppercorns
• 1 bay leafdried

1. 1

   Peel the red onions and slice them into very thin rings, about 2-3mm thick. The thinner you go, the faster they pickle and the better the texture. Separate the rings with your fingers and drop them into the mixing bowl.

   Tip: A mandoline makes this faster if you have one, but a sharp knife works perfectly. Consistent thickness means even pickling.

2. 2

   Pour the red wine vinegar over the onions. Add the sugar, salt, cumin seeds, peppercorns, and bay leaf. Stir everything together until the sugar and salt dissolve completely — about 30 seconds of active stirring.

   Tip: The cumin seeds will bloom gently in the acid, releasing a warm, earthy aroma without any cooking required.

3. 3

   Press the onions down so they're mostly submerged in the liquid. If they float up, give them a stir every 5 minutes or so. Let them sit at room temperature for at least 20 minutes — you'll watch them transform from purple to a stunning bright magenta pink.

   Tip: After 20 minutes they'll be lightly pickled with good crunch. For a deeper tang and softer texture, leave them for a full hour.

4. 4

   Drain off as much liquid as you want to keep them — a little brine clinging to the onions is a good thing. Transfer to a clean jar or airtight container. They're ready to use immediately.

   Tip: Store in the fridge with enough brine to cover the onions. They'll keep for up to 2 weeks and get better over the first couple of days. The leftover brine is fantastic in vinaigrettes — don't toss it.

• cutting board
• chef's knife
• mixing bowl (medium)
• fine mesh strainer
• jar or airtight container (500ml (16oz))

Per serving

Nutritional values are estimates only.