Simple and delicious pickled red onions that add a fresh acidity to any cheeseboard, great on a ploughman's or add to any sandwich. So good you will always want to have them in the fridge.
3 to 4 red onions cut thinly into full rounds
1 garlic clove sliced
1 tbsp of black peppercorns
250ml approximately of quality white wine vinegar
1/2 tsp of sugar
1/2 tsp of salt
Air tight mason jars such as these
Slice you onions, put them in a collider and pour a full kettle of boiling water over the onions to soften and let dry.
Add salt and sugar to the vinegar and whisk until dissolved.
Layer your onions, peppercorns and garlic in your jar. Pour over vinegar until the jar is full.
Let your onions pickle for at least 48 hours in the fridge for best results leave for a week.
Once opened your onions will last for up to a month.
3 to 4 red onions cut thinly into full rounds
1 garlic clove sliced
1 tbsp of black peppercorns
250ml approximately of quality white wine vinegar
1/2 tsp of sugar
1/2 tsp of salt
Air tight mason jars such as these
Slice you onions, put them in a collider and pour a full kettle of boiling water over the onions to soften and let dry.
Add salt and sugar to the vinegar and whisk until dissolved.
Layer your onions, peppercorns and garlic in your jar. Pour over vinegar until the jar is full.
Let your onions pickle for at least 48 hours in the fridge for best results leave for a week.
Once opened your onions will last for up to a month.
