A staple everyone should have in their fridge, especially during summer holidays as it's the perfect addition to salads and sandwiches.
Category
Techniques
Servings
Lots
Prep time
20 minutes
Cook time
5 minutes
A staple everyone should have in their fridge, especially during summer holidays as it's the perfect addition to salads and sandwiches.
Ingredients
- 6 red onions, sliced thin
- 3 bay leaves
- 200ml (about 3/4 cup) red wine vinegar
- 200ml (about 3/4 cup) white vinegar
- 400ml (about 1 2/3 cups) water
- 20 pink peppercorns (or black pepper)
- 1 tbsp brown sugar
- 1 tbsp salt
Directions
In a clean and sanitised glass mason jar, add the bay leaves along with the sliced red onions.
- In a small saucepan, add the remaining ingredients and bring to a light simmer, just until the salt and sugar have dissolved. Pour the solution over the onions in the jar, ensuring they are completely covered. Allow to cool completely before placing in the fridge. The pickled onions can be eaten almost immediately and are best consumed within 2-3 weeks if stored in the fridge. With a sanitised jar (boiled in water) and proper handling (avoiding direct contact with fingers), the pickled onions can last for months.
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