Ploughman's Lunch

  LUNCH/REGULAR/GFCF/VEGETARIAN

Ploughman's Lunch










Ready in 10 minutes

Serves  4

78 Calories


Ingredients

Pickled Onions

  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 tea. salt
  • 1 Tab. sugar


  • Crusty bread
  • cheeses
  • meats
  • hard boiled eggs
  • pickles
  • chutney
  • chopped seasonal fruit
  • beer or cider


Cooking Instructions

  1. Hard boil eggs, if needed.
  2. Make Pickled Red Onions
    1. In a small saucepan, stir together the vinegar, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.
    2. Place the thinly-sliced onions in a small bowl or pint-sized mason jar. Pour the hot vinegar mixture over the onions. Stir until combined. (Or if using a mason jar, place the lid on top and give the jar a quick shake.) Let the onions marinate for 30 minutes.
    3. Refrigerate leftover onions in a sealed container for up to 2 weeks.
  3. Arrange Platter:
    1. Slice bread, cheese and ham.
    2. Peel hard boiled eggs and wash and cut fruit as needed.
    3. Arrange these items on a platter or cutting board with chutney or relish, gherkins and pickled onions.
Labels: