Pretty in pink
July 2, 2012 in Woolies Pantry
I like to think of myself as a big of a sports fanatic! The sports I like might not be the run of the mill ones – don’t get me wrong, I enjoy a good game of rugby but I won’t spend the whole afternoon watching it unless there’s a really good braai on the go! But I love spending a good three hours watching a nail-biting rally between Nadal and Federer at Wimbledon. The same goes for the swimmers competing in this year’s Olympics, which happens to be just around the corner!
Since these particular events don’t hold the same sway on the sports calendar as rugby, for example, I have to give my friends a good enough reason to come over and watch! After eating a meal at El Burro, one of my favourite Mexican restaurants in Cape Town, I discovered pink pickled onions and have loved them ever since. I’ve experimented with a few recipes – I prefer mine slightly tart and less sweet – so I heat them up in lots of red wine vinegar and add a few peppercorns.
I have to make a small jar of them every two weeks because I add them to everything, from warm butternut salads, to home-made wraps with grilled chicken and spicy guacamole. My friends love them piled onto slices of rye bread, generously spread with Woolworths’ hummus – it’s a fantastic quick and easy snack for afternoons spent watching your favourite sport. The rye bread keeps you fuller for and the nutty flavours of the hummus and perky pink pickled onions are a perfect combination.
- 1 cup red wine vinegar
- 8 peppercorns, whole
- 1 red chilli, deseeded and sliced
- 3 T caster sugar
- 2 red onions, peeled and thinly sliced
- 8 slices rye bread
- Extra-virgin olive oil, a drizzle
- Pickled onions
- Lemony sumac or a good crack of freshly ground black pepper
- In a saucepan over a medium to low heat, gently simmer the red wine vinegar, whole peppercorns, red chilli, deseeded and sliced, and caster sugar for 5 minutes.
- Remove from the heat and pour the liquid over the peeled and thinly sliced red onions. Chill overnight.
- To serve, cut a loaf of fresh rye bread into 8 slices and spread each slice with hummus and a drizzle of extra-virgin olive oil. Top with the pickled onions and sprinkle with lemony sumac or a good crack of freshly ground black pepper.
I hope my pickled pink onions will have the same special place in your fridge as they do in mine.
Here’s to healthy snacking, the 2012 Olympics and remember to visit Woolworths The Pantry for more ideas and recipes.
Consultant Food Editor, Woolworths TASTE