Pickled red onions

These colourful, spiced sweet and sour pickled onions add piquancy to a ploughman’s, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

STEP 1 Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.

Step 2

STEP 2 Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

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