Description

This delicious recipe is from, FLAVOUR, one of my favorite cookbooks by Ottolenghi. I make these pickled onions and use them as flavorful additions to many dishes, including hummus, veggie burgers, bean salads wraps or on something really neutral such as plain polenta and more. Their beautiful color also adds charm to the table. They are easy to make, can be ready in a few hours or you can make them overnight for more intensity.