Pickled red onions

These punchy pickles are great with cheese and ham or Ploughman's lunch

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Measure out your peppercorns, sea salt, sugar, vinegar, and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool. This is your pickling liquid.

Step 2

Place your halved red onions in a sterilised jar. Add your sprigs of thyme, rosemary, and bay leaves.

Step 3

Pour the cooled pickling liquid and peppercorns to cover the veg – top up with a splash of water if needed.

Step 4

Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.

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