This quick and easy recipe will change your way of building hamburgers, it will be the new star of your fresh salads, and the highlight on your dips and spreads. The mild purple onion is pickled in a spicy juice to soften the taste and bring out its stunning pinkish purple colours. This recipe will take you five minutes to make and will be the star of your BBQ.
Basically, pickling takes away the sharpness and smell of the onions without making them softer (like when cooking). The recipe works perfectly fine with other types of onions, but the purple onion is milder and sweeter to start with and it turns into a striking deep pink colour that will be a beautiful highlight on your sandwiches or in your salads. It will remain slightly crispy, aromatic and refreshingly lightly sour. The radishes are optional, but highly recommended. They also get slightly softer but still keep crispy and they will become more pink on the cut side.
I love serving pickled onion with hearty salads that would fit a BBQ or picnic (check the blog archives for lentil, beetroot and potato salads, they can be amazing on your grill party), but they make a great topper on hummus or other spreads (just imagine the colour combination). And for me hamburgers are not complete without onions, so why not use a lively gorgeous pink pickled one?
On the pictures you can see one spicy bean-tomato patty on a slice of gluten free sourdough-bread topped with a horseradish-yoghurt-mayo mix. I cooked these patties as a test for a vegan hamburger. While I was not completely satisfied with this experimental patty I can highly recommend using the mung patties on a similar sandwich. The harmony of tastes will blow your mind.
- 4 purple onions (can be more if it fits your jar)
- 10 small radishes
- 1 big garlic clove
- 1 teaspoon pink peppercorn
- 1 teaspoon cumin seeds or ground cumin
- 1 teaspoon salt
- 1 stalk of rosemary (optional)
- ¼ teaspoon dried chili flakes
- Freshly grated black pepper
- 300 ml light vinegar (such as sushi vinegar)
- A mason jar of 400 ml
Peel the onions and slice them thinly. Cut off the stems of the radish, wash them and slice thinly. Peel the garlic and chop in four lengthwise. Fill a 400 ml mason jar with the vegetables and spices and top it with the vinegar just until it covers the vegs. Close the jar and let it marinate for at least 4 hours or overnight in the fridge. It will be good for a week and I even like to reuse the pickle juice once. So when I finish the pickled vegs I put the same amount of onion, radish and garlic and top up the vinegar if needed, wait overnight, and the new batch is ready!
See serving suggestions above.