Pickled onion rings offer a tangy, crunchy addition to your culinary repertoire. Whether topping a burger or nestled into a salad, these easy-to-make treats elevate any dish.
To start, thinly slice red onions into rings, ensuring they’re uniform for even pickling. In a saucepan, combine equal parts water and white vinegar with a pinch of salt and sugar, and bring to a gentle boil. Add in your onion rings, allowing them to simmer for a minute before removing from heat. This blanching step softens the onions slightly, enhancing their texture.
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Easy pickled onion rings
Course: MainCuisine: AmericanDifficulty: Easy6
servings15
minutes10
minutes316
kcalFeast on these lager-battered pickled onion rings as a snack, or serve as part of an American-themed spread, with BBQ chicken pieces and mac ‘n’ cheese
Ingredients
175ml distilled malt vinegar
2 large onions, cut into 1cm-thick rings
oil, for deep-frying
100g plain flour
½ tsp cayenne pepper
½ tsp ground coriander
smoked paprika, to serve
- For the batter
100g cornflour
100g plain flour
½ tsp bicarbonate of soda
300ml lager
Directions
- Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover and leave to cool and pickle. Will keep for 24 hrs.
- Pour the oil into a large pan until it’s no more than a third full and heat to 180C. Mix the flour, cayenne pepper, ground coriander and 1 tsp salt together in a bowl and set aside.
- To make the batter, combine the flours and bicarbonate of soda in a bowl, then slowly whisk in the lager. Drain the pickled onion rings and coat in the spiced flour mixture.
- Carefully dip them, one at a time, into the batter, then fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with the paprika and some sea salt.
Notes
- Serve these onion rings with Tom Kerridge’s chicken pieces and mac ‘n’ cheese for the ultimate American feast.
