Red onion pickle

3 steps · 18 min total

1. 01

   Slice and Salt Onions

   Peel the red onions, then halve them from top to bottom. Finely slice each half into half-moon pieces. Transfer the sliced onions to a colander set over a bowl and sprinkle with 2 teaspoons of sea salt, gently turning them with your hands until lightly coated. Let them sit for about an hour to brine; this process draws out moisture and mellows their raw bite.
2. 02

   Make the Brine

   While the onions are brining, combine the 200ml cider vinegar, 50ml water, and 50g granulated sugar in a saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar has completely dissolved. Let it cook for a couple of minutes, then remove from the heat and set aside to cool slightly.
3. 03

   Pack and Seal Jars

   Once the onions have finished brining, pack them tightly into sterilised jars, sprinkling in 1 teaspoon of black pepper as you layer them. Pour the warm vinegar solution over the onions until they are fully submerged. Tuck a couple of bay leaves down the sides of each jar for extra aroma before sealing tightly. These pickled onions will keep well in the fridge for up to 4 weeks.