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,…
45′
Total
4
Servings
easy
Effort
vegan
Ingredients · 6
Red Onions
3 Large
Produce
Black Pepper
1 tsp
Produce
Sea Salt
2 tsp
Spices & Baking
Granulated Sugar
50g
Spices & Baking
Cider Vinegar
200ml
Condiments & Sauces
Bay Leaves
4
Other
Method
1
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.
2
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.
3
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.