Ingredients
- 3/4 cup (180ml) white vinegar
- 3 Tbsp sugar
- pinch of salt
- 1 bay leaf
- 5 allspice berries, or 1 cinnamon stick and 1 star anise
- 5 whole cloves
- a small, dried chilli
- 2 large red onion, peeled, and thinly sliced into rings
PICKLED RED ONIONS
Method
- In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chilli and bring to the boil
- Add the onion slices and lower heat, then simmer gently for 30 seconds
- Remove from heat and let cool completely
- Transfer the onions and the liquid into a jar then refrigerate until ready to use
- Storage: The onions will keep for several months, but I find they’re best the week they’re made
Comments
Thanks to Ettrick Gardens for providing the red onions used in the demonstration
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