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Nigel Slater’s recipes for onion pickle, stilton puffs and roast duck salad
I want to tell you about a jar of pickle I made this week. Red onions, sliced thinly and marinated in red wine and malt vinegars, a little salt and sugar and a scattering of peppercorns, cloves and dried fruit. The result is a tangle of soft, garnet red onions that is as happy alongside a miniature pasty of apple and stilton as snuggling up to a pork chop. This isn’t really a “keeping pickle” – though you could if you wished – it is simply something to put together in 10 minutes to add a sweet-sour jolt to a lunch of bread and cheese or perhaps a pork pie.
This is the answer to those who are not fond of commercially made pickles yet have no wish to mess around making their own. I am exceptionally fond of making the odd jar myself – plums, figs, runner beans or sauerkraut, but sometimes I want my hit of homemade sweet-sour accompaniment at speed. Red onion is the way to go. Pickles also sat with a salad of roast duck and ripe cantaloupe.
