Great for perking up a salad or sandwich, or piling on a burger. These pickled red onions are a great way to add a burst of flavour and a pop of colour to your dishes. They are super easy to make and will keep for a fortnight in your fridge.
Makes enough to fill a medium sized jar
3 red onions, halved and sliced
250ml white wine vinegar
3 tbsp sugar
2 tbsp sea salt
1 tsp black peppercorns (optional)
Get a jar that’s big enough to hold your onions (or a few smaller ones and divide the onions between them equally). Pop them in together with a couple of peppercorns in each jar.
Over a medium heat, add the rest of your ingredients to a heavy based saucepan and stir. The sugar and salt will begin to dissolve. This usually takes about a minute.
Allow the mixture cool for a little while and then pour over your onions. If you are using numbers jars, be sure to pour the liquid evenly.
Then, when the liquid has cooled completely, put the lids on and store in your fridge.
Overnight, you will notice to magic happens, in that your onions will turn bright pink. This is when they are ready to add to your dishes.