Quickled Onions

See what I did there? I smooshed 'quick' and 'pickled' to create the entirely original and soon-to-be-adopted-worldwide, 'quickled'. You saw it here first.

I could have sold the rights to the word 'quickled' to the highest corporate bidder, but selfless and humble philanthropist that I am, I have decided to donate it to humanity. You may use the adjective (quickled) or the noun/verb form (quickle) whenever you wish. I only ask that you credit me each and every time you do so.

I love this recipette because it's so damn doable. The ingredients are all common staples, and it only takes 3 minutes of work and 20 minutes of wait to turn that fridgy onion into something bright and beautiful. Quickled onions are good at sharpening up rich foods like cheeses or cold meats. I knocked up this little batch to cut through an obscenely buttery chicken liver pate.

Quickled Onions

~ makes a small jar-full ~

Ingredients

1/4 red onion (or whatever fraction of an onion you have)

1.5 tsp salt

3 tsp raw sugar

80ml cider/white vinegar

30ml water

Method

Slice the onion thinly - about the thickness of a dollar coin.

Rinse the sliced onion under a cold tap for a few seconds to soften the sulphurous funk. Shake off the excess water.

Place the onion in a bowl and sprinkle with the salt and sugar. Give it a stir and let it sit for a few minutes before adding the vinegar and water.

Let the onion pickle for 20 minutes. When the colour turns from purple to a bright pinky-magenta, you'll know it's ready.

Drain off the liquid (save it to add to a salad dressing) and store your quickled onions in an airtight container until you need it.