Summer in London seems to be fleeting. Rays of sunshine occasionally pierce through thick grey clouds but fear not, there is sunshine on the table: Greek meze with super quick red onion pickles and amazing Greek pita breads from DeliKitchen.
Head straight to the recipe.
My fridge always stays filled with a few savoury condiments. When I come back from work, I nibble on savoury snacks whilst the pot is on the hob, bubbling away. There are some staples that I find extremely hard to part with, such as classic, earthy hummus or creamy, fresh tzatziki. Normally, I dip a morsel of bread or a cracker in them. Crackers, however, don’t tend to last very long in my cupboards. I was delighted to find a Greek style pita bread from deliKitchen in my local supermarket. They are just like the one I found at hands’ reach at my local supermarket in Athens. Pita bread to wrap and dip and keep in the freezer for any occasion, be it my after work nibbling or impromptu get-togethers with friends.
There are Greek food stuff in the UK that even now can be hard to find. Greek pita breads are one of them. My happiness when I saw a local brand doing Greek style flatbreads is hard to put in words. They are soft and with a mild puff that you won’t find in other flatbreads. These will wrap around to hold souvlaki and even better if you pull apart to bitesize pieces for my mezze spread. Here are a few of my favourites, can you tell?
There are baby artichokes in olive oil, sweet chargrilled red peppers, a mix of green and dark Kalamata olives, plenty of them because I can never have enough and last but not least my favourite hummus and tzatziki dips. The mezzes are kept in olive oil, I prefer the robust, slightly sweet taste they develop. The perfect match to this is a sharp pickle. Given my tiny London kitchen, I don’t keep as many jars as I used to. This onion pickle can be eaten in just a couple of hours and it is a delight to have when guests are coming for a casual gathering and a catch-up.
Quick red onions pickles
- 4 small red onions, sliced into rings
- 300 ml white wine vinegar
- 3 tbsp brown sugar
- 1 tbsp sea salt
- 5-6 black peppercorns
- 1 Star anise
- A few coriander seeds, tip of your teaspoon
- In a small pot, add the vinegar, sugar, salt flakes, spices and bring to a gentle simmer. Simmer for a couple of minutes, the sugar and salt flakes must have dissolved and remove from the heat.
- Slice the onion in rings and if you wish cut in half moon. Boil the kettle and place the sliced onion in a colander and pour over the hot water. Let the water drain and when it’s cooled down, transfer the onions in sterilised jars. Pour over the warm vinegar mix and seal.
- You can leave the jars to chill. This red onion pickle can keep up to 6 months when unopened, once opened it keeps for 2 weeks in the fridge.
These tiny jars of pickled goodness can find their way in just about any type of sandwich, from baguettes to bagel. I’m going Greek style, with pita bread, a generous dollop of humus, topped off with a little red onion pickle.
Huge thanks to Deli Kitchen for making such a great Greek pita bread recipe. You can grab your own Greek Style flat breads in Sainsbury’s for the promotional price of £1 (at the time of writing).
Can you resist pita breads? Let me know how you like to use them best in the comments below.
From London with love,
PS: This is a sponsored post, I thoroughly enjoy DeliKitchen Greek style flat-breads and I wouldn’t share anything I don’t love and wholeheartedly recommend for you.by