Hartwood Kitchen's Authentic Pickled Onions Recipe

These pickled onions from Hartwood's kitchen deliver bright, tangy flavor to elevate any dish—from tacos to salads.

For the white onions

• 1 white onion, thinly sliced with a sharp knife
• 250 ml white vinegar
• 1 tbsp sugar
• 1 tsp salt

For the red onions

• 1 red onion, thinly sliced with a sharp knife
• 250 ml white vinegar
• 4 tbsp freshly squeezed lime juice (from 2-3 limes)
• 50 g sugar
• 1 tbsp salt

How to make them
Layer the sliced onion rings into a half-litre preserving jar. Whisk together the brine ingredients and pour over the onions. Seal and refrigerate for at least four hours or overnight for the best flavor infusion. They're ready sooner if you're in a rush and keep in the fridge for up to a week.

Try these in ceviche or atop grilled meats and fish for a zesty kick.

From the kitchen of Hartwood, €29.95 via AKO.

Find more recipes and tips in the March issue of Santé.