Pickled onion

This is a good way to enjoy juicy fresh onion without too much cooking. Served in a starter with beetroot and couscous. 

pickled onion

 

1. Bake beetroot wrapped in aluminium foil at 180˚C for 45minutes. Cut into small cubes.

2. Mix 1part of couscous with 1.5 parts boiling water, season with salt, curry powder, salt, and coconut oil, cover with lid for 20 minutes. Mix with beetroot.

3. Cut onion into thick strips, cook in 1/2 cider vinegar 1/2 water, add brown sugar to your taste, a big pinch of salt and some pepper. Simmer for 15 minutes, let it cool in the liquid. It can keep in the liquid for a week in the fridge.