Quick pickled red onions — finely sliced onions brined, then steeped in sweet, spiced cider vinegar with bay leaves. Bright pink, tangy and perfect with cheese, salads or sandwiches.
- 3 Large Red Onions
- 2 tsp Sea Salt
- 200ml Cider Vinegar
- 50g Granulated Sugar
- 1 tsp Black Pepper
- 4 Bay Leaves
Video
Preparation
- Peel the onions, cut them in half from top to bottom, and finely slice into half-moons. Put in a colander over a bowl and sprinkle with the salt, lightly turning the pieces with your hands so all the surfaces are covered. Set aside for an hour or so to brine.
- Meanwhile, put the vinegar, 50ml water and the sugar in a saucepan. Bring to a simmer, stirring to dissolve the sugar, and cook for a couple of minutes, then set aside.
- Pack the onions into sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and tuck a couple of bay leaves down the side of each jar, then seal. The onions are best kept in the fridge and used within 4 weeks.
