Pickled onions

Name: Pickled onions
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Lots
Cuisine: British
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

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Pickled onions

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.