What about making a tasty and easy appetizer for your next gathering? Red onion pickle Jamie Oliver is an excellent choice! This unique combination of sweet and tangy flavors will tantalize everyone’s taste buds.
It’s the perfect condiment to dress up any meal or as a delicious snack all on its own. Jamie Oliver red onion pickle is so simple to make and is sure to be a hit at your next gathering.
In this article, you will learn about how to make red onion pickle from Jamie Oliver, its nutrition facts, and some helpful tips and tricks that will help you in making the perfect dish.
What Is red onion pickle Jamie Oliver?
Red onion pickle Jamie Oliver is a classic British condiment made with very simple ingredients such as red onions, white vinegar, sugar, bay leaves, thyme, and black pepper.
The onions are thinly sliced and then cooked in a mixture of white and red wine vinegar. The result is a sweet and tangy pickle that can be served as an appetizer or condiment for any meal.
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Where Did I First Try red onion pickle jamie oliver?
I first tried red onion pickle Jamie Oliver when I was visiting London with my family. We stopped at one of the outlets of Jamie Oliver Restaurant and I instantly fell in love with the dish.
The onions were cooked perfectly and they had just the right balance of sweetness and tanginess to them. The red wine vinegar gave it an elegant flavor that was unique compared to other kinds of pickles.
We couldn’t get enough of the red onion pickle Jamie Oliver and ended up ordering 3 jars to take home with us. The pickles were a hit at home and my family loved them. We started making the pickles at home using Jamie Oliver’s recipe, and we have been doing it ever since!
It is so easy to make and is a great condiment or appetizer. Whenever I have a gathering at home, I make sure to include this dish as it is always a hit with both adults and children. Although I must admit that it does take some time to make, the results are always worth it!
Ingredients
- Red & white onions: You will need red onions at the very beginning of this recipe. Make sure you slice the onions as thin as possible.
- White wine vinegar: White wine vinegar is used to cook red onions and give it a nice tangy flavor.
- Red wine vinegar: Red wine vinegar is what gives this pickle its unique flavor!
- Thyme: A few sprigs of thyme will help enhance the flavor.
- Bay leaves: Bay leaves are used to add a subtle hint of smokiness to the pickle.
- Black pepper: To finish off, a teaspoon of black pepper is added for some slight heat and depth.
Cooking Directions
Step 1
Start by peeling your onions, and slicing them as thin as possible. Keep 2 colors of onion separate.
Step 2
Start heating 2 pans each with 500ml of red wine vinegar & white wine vinegar, then add the red onions to one and the white onions to the other.
Step 3
Add 2 sprigs of thyme, 2 bay leaves, and 1 tablespoon of black peppercorns to each pan. Simmer for 10 minutes until soft.
Step 4
Place both colors into a large jar with a lid. Pour the remaining liquid over the onions, then seal the jar and leave to cool.
Step 5
Refrigerate for up to 2 weeks before serving cold. It is best to eat them within 2 weeks of making them.
Cooking Tips
• You can add other spices such as cinnamon, cardamom, or star anise for extra flavor and therefore can customize the pickle to your own liking.
• For an even stronger flavor, leave the pickle for longer in the refrigerator and let it sit for up to 4 weeks.
• This pickle recipe is also great for other vegetables like cauliflower, celery, or cucumbers. Plus, you can also prepare it with other spices or herbs that you prefer.
• If you are looking for a spicier flavor, you can add some chili flakes or other spices of your choice.
What Ingredients Can I Replace or Substitute While Making It?
• If you do not have red wine vinegar, you can substitute it with apple cider vinegar.
• If you do not have white wine vinegar, you can substitute it with balsamic or sherry vinegar.
• You can also replace the black pepper with other spices like cumin, coriander, or turmeric for a different flavor.
Red Onion Pickle Jamie Oliver
Equipment
- a large jar with a lid
- knife
- spoon
- etc
Ingredients
- 250 milliliters of crisp and acidic white wine vinegar offering a bright and refreshing acidity to balance the flavors.
- 2 fresh bay leaves imparting a subtle herbal essence and enhancing the aromatic profile of the dish.
- 250 grams of delicate and slightly sweet white onions providing a mellow and subtle taste to complement the red onions.
- ¼ of a bunch of fresh thyme with its fragrant and earthy notes, elevating the overall aroma of the dish.
- 250 grams of vibrant and tangy red onions adding a pop of color and a mild pungency to the dish.
- 250 milliliters of robust and aromatic red wine vinegar infusing the onions with a deep and complex flavor.
Instructions
- Start by peeling your onions, and slicing them as thin as possible. Keep 2 colors of onion separate.
- Start heating 2 pans each with 500ml of red wine vinegar & white wine vinegar, then add the red onions to one and the white onions to the other.
- Add 2 sprigs of thyme, 2 bay leaves, and 1 tablespoon of black peppercorns to each pan. Simmer for 10 minutes until soft.
- Place both colors into a large jar with a lid. Pour the remaining liquid over the onions, then seal the jar and leave to cool.
- Refrigerate for up to 2 weeks before serving cold. It is best to eat them within 2 weeks of making them.
Notes
- You can add other spices such as cinnamon, cardamom, or star anise for extra flavor and therefore can customize the pickle to your own liking.
- For an even stronger flavor, leave the pickle for longer in the refrigerator and let it sit for up to 4 weeks.
- This pickle recipe is also great for other vegetables like cauliflower, celery, or cucumbers. Plus, you can also prepare it with other spices or herbs that you prefer.
- If you are looking for a spicier flavor, you can add some chili flakes or other spices of your choice.
Nutrition Information
One serving of red onion pickle from Jamie Oliver contains approximately:
- Calories: 27 kcal
- Fat: 0.1g
- Saturates: 0g
- Sugars: 3g
- Salt: 1g
- Protein: 0.6g
- Carbs: 4.1g
- Fibre: 1.2g
How to Store Leftover red onion pickle Jamie Oliver?
You should store leftover red onion pickles Jamie Oliver in an airtight container or jar for up to 2 weeks. Make sure that the pickles are completely cooled before storing them, and ensure that you do not leave them out at room temperature for more than two hours as they will spoil quickly
It is also important to check the pickles every few days for any bad odors or signs of spoilage. If you notice a foul smell, discard the pickles immediately. If you want to store them for longer than two weeks, you can freeze them.
FAQs
Can pregnant women eat this?
Yes, pregnant women can safely consume red onion pickle from Jamie Oliver as long as it is consumed in moderation. However, it is recommended that pregnant women check with their doctor before consuming any food.
Is it safe to consume this pickle during breastfeeding?
Yes, it is safe to consume red onion pickle Jamie Oliver while from breastfeeding as long as it is consumed in moderation. However, it is recommended that women check with their doctor before consuming any food.
What type of dishes do I serve red onion pickle Jamie Oliver with?
Red onion pickle Jamie Oliver can be served as a condiment to any dish. It pairs well with salads, sandwiches, burgers, and tacos. You can also serve it as an appetizer or snack on its own.
Wrapping Up
For sure this dish is full of flavor and aroma, red onion pickle Jamie Oliver is one of the most popular condiments in British cuisine.
It’s pretty easy to make at home following Jamie’s recipe, and it can be served as an appetizer or condiment for any meal. Try this exquisite dish today and enjoy its unique combination of sweet and tangy flavors!
Kindly share this recipe with your friends and family to enjoy this flavorful condiment. Thank you for taking the time to read this article.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.