It is hot but I'm pickling again as I have a large supply of red onions in the veggie drawer of my fridge that need using up. Quickly. This is so simple…

Ingredients

• 1 red onion, thinly sliced
• ½ tsp brown sugar
• ½ tsp salt
• 200ml apple cider vinegar
• 1 garlic clove, split in two
• A couple of dried red chillies
• 1 bay leaf
• Black peppercorns

Method — Pickled Red Onions

1. Thinly slice the red onion(s).
2. Pour boiling water over the onions in a bowl and let them stand for a minute or two, then drain.
3. Put the sugar and salt into a glass jar, then add the garlic, chillies, bay leaf and peppercorns.
4. Pour in the vinegar and give it a shake or stir to help the sugar and salt dissolve.
5. Add the drained onions to the jar, making sure they're submerged in the vinegar. Seal and refrigerate.
6. Ready to eat within a couple of hours, better after a day, and will keep in the fridge for a couple of weeks.

If you like these, try their crunchier cousin — Sweet and Crispy Pickled Onions, pickled the old way with a touch of honey.

This recipe is part of my food and recipes collection. Wonky photos, proper food, genuine adventures – The Flexible Chef.