PICKLED RED ONIONS

INGREDIENTS

2 Large RED ONIONS

250ml cider vinegar

150g caster sugar

3 juniper berries (optional)

1/4 tsp coriander seeds (optional)

1/8 tsp fennel seeds (optional)

To store:

1 glass jar

METHOD

To sterilise your jar:

Preheat oven to 160C. Wash glass jar and rest in the oven for at least 5 minutes. Carefully take out without touching inside the jar and set aside to cool.

Slice onions thin, roughly 0.5-1cm. Use a mandolin if possible.

Add vinegar and sugar to sauce pan. Bring to a medium heat, and allow the sugar to dissolve. No need to bring the liquid to simmer. Once the sugar has dissolved, remove from the heat.

Transfer onions and chosen spice to glass gar and pour over the pickling liquid.

Set aside to cool and then close the jar. Onions can be eaten after 30 mins. Store for up to 1 month.

Be sure to tag @safiyahmco if you use any recipes.