Pickled red onions
- 1tsp black peppercorns
- 1tbsp caster sugar
- 100ml red wine vinegar
- 100ml water
- Pinch sea salt
- 3 small red onions, peeled and halved
- Bay leaves
- Thyme sprigs
- Rosemary sprigs
Measure out your peppercorns, sea salt, sugar, vinegar, and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool. This is your pickling liquid.
Place your halved red onions in a sterilised jar. Add your sprigs of thyme, rosemary, and bay leaves.
Pour the cooled pickling liquid and peppercorns to cover the veg – top up with a splash of water if needed.
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
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