It’s a PASS for Pickled Onions!
As soon as we hear the word ‘onion’, we’re all too familiar with the instant anxiety that comes over us.
But guess what? You heard it right! You can now eat onions when pickled, at a serving size of 30g!
How to pickle and prepare them
Pickled onions are onions which have been pickled in a solution of salt & vinegar, often with the additions of other flavourings and preservatives. In the UK, pickled onions are often eaten alongside fish & chips, or as part of a ploughman’s lunch; a British cold meal consisting of pickle, cheese, and bread.
The onions are usually pickled in malt vinegar and are about an inch in diameter. Silverskin onions are much smaller, and pickled in white vinegar. Full-sized onions, such as Spanish Onions, can be pickled if sliced prior to pickling.
How do other countries do them?
In the USA: In the southern part of the USA, pickled Vidalia onions can be served as a side dish.
In Hong Kong: They’re often served in Cantonese restaurants, especially as an appetizer before the main course is served.
In Switzerland: they are served to accompany racelette cheese, along with pickled gherkins.
In Mexico: In cebollas curtidas, red onions are pickled and slices in a mixture of vinegar and citrus juices served as a condiments or garnish. Sometimes cooked beets are added, producing a pink-coloured dish.
How do you do yours, now you know that they’re low FODMAP at 30g per serve?
Eat with confidence!
