It's day 11 of the Vegan Month Of FOod (Vegan MoFo). Are you just loving it? I took some of my chocolate truffles to work last night and my fellow workers loved them. They couldn't believe that not only were they vegan but they were also healthy! Delicious. The recipe is here, however instead of dates, coconut and agave, I used currants and apricots. So good.
I bought a huge bag of onions from the Torrens Island Markets a few Sundays ago for the grand old price of $3. Bargain.
So what to do with that many onions?
Make Sliced Pickled Onions, of course!
Time: Twenty minutes prep time, three days soaking and then three weeks marinating time.
Makes: 4 cups of onions. (I tripled this recipe and so made masses of jars).
• Four cups of onions, sliced.
• One cup of salt.
• Four cups of water.
Put these ingredients into a large sealed container for three days. After the three days take the onions out of the brine and give them a good wash.
For the vinegar:
- Four cups of brown vinegar.
- One cinnamon stick.
- One tablespoon of fennel seeds.
- One tablespoon of mustard seeds.
- One tablespoon of minced garlic.
- Two bay leaves.
- One teaspoon of chilli flakes (optional).
You could use a slow cooker for this. Add all the ingredients and cook on low overnight.
Once you have gathered all of the ingredients, pack sterilised jars with the onions and vinegar. To sterilise your jars, boil them in water for a few minutes to kill any nasties. Take out of the water and fill with the mix immediately. Pop the lid on.
Leave the onions to sit for three weeks to marinate and then add to sandwiches, wraps, salads or crackers with some hommous or almond ricotta. Delicious! xx