Dr Michael Mosley's purple pickled onions - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Michael Mosley’ s purple pickled onions By You Magazine - March 15, 2020 This is a favourite with me and my wife. Juicy, sweet and salty pink onion rings bring crunch and flavour to almost any savoury meal. Technically, they are fermented rather than pickled in vinegar, which means they taste better, as well as enhancing your microbiome. Image: Alex Smith. Styling: Phil Mundy ¼ small beetroot, peeled 2 large organic red onions, peeled and thinly sliced into rings 3 tsp flaked sea salt, such as Maldon 500ml jar with a well-fitting lid, cleaned pinch of coriander seeds ½ tsp peppercorns 1. Grate the beetroot on to a board (you may need gloves to avoid staining), then put in a bowl. Add the onions and salt in a few layers. 2. Using your hands, massage the salt into the onions and beetroot. Leave for 30 minutes to two hours for the juices to appear. 3. Stuff the onion mixture firmly into the jar, sprinkling coriander seeds and peppercorns between the layers as you go, until it’s full, adding any remaining juices. Using a blunt object, such as the end of a rolling pin or the back of a spoon, press down on the vegetables to release air bubbles and submerge them in the juices. If not enough fluid is produced to cover the veg, add 1 tablespoon at a time of filtered (non-chlorinated) water to top it up until it reaches 1.5cm-2cm below the top of the jar. 4. Close the lid firmly and keep the onions at room temperature for 5-10 days. Release the gases 1-2 times a day, particularly in the first few days, pressing down to release more bubbles. (This is called ‘burping’’.) Refrigerate to slow the fermentation and they should last for 2-3 months. It should have a slightly sweet yeasty and tart smell. (Remove anything that becomes mouldy or blackened and throw it away if it smells bad.) Buy the book with a 40 per cent discount Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved