Quick pickled onions

Nutrition: per 50g
HighlightNutrientUnit
kcal34
low infat0g
saturates0g
carbs8g
sugars7g
fibre0g
protein0g
salt1.5g

Ingredients

  • 300ml cider vinegar
  • 3 tbsp golden caster sugar
  • 1 tbsp sea salt flakes
  • 6 black peppercorns
  • 6 coriander seeds
  • 1 star anise
  • 1 bay leaf
  • 3 small red onions, sliced into rings
  • Method

  • STEP 1

    Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.

  • STEP 2

    Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

  • Goes well with

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