📝 Ingredients
- 3 large red onions (about 500g/1lb 2oz peeled weight)
- 2 tsp fine sea salt
- 200ml/7fl oz cider vinegar
- 50g/1¾oz granulated sugar
- 1 tsp coarsely ground black pepper
- 4 bay leaves
👨🍳 Instructions
- Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine.
- Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.
- Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.