Ingredients
- 300ml apple cider vinegar
- 3 tbsp golden caster sugar
- 1 tbsp sea salt
- 6 black peppercorns
- 3 small red onions, sliced into rings
Method
This recipe produces approximately 500g of pickled pink onions. Feel free to flavour your pickled onions with a variety of herbs and spices, this is a base recipe for ACV Pickled Pink Onions.
**IMPORTANT** Sterilise your jars before use
Wash jars and lids in hot, soapy water. Rinse, then place on a baking tray and put in a low oven for 10 mins, or until completely dry. If you have jars with rubber seals, remove the seals before putting the jars in the oven and cover these in just-boiled water from the kettle. Please make sure that you sterilise any additional cooking equipment before use.
Step 1
Pour the apple cider vinegar into a pan, add the sugar, sea salt and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
Step 2
Boil the kettle. Place your onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar. Pour over the warm vinegar and seal.
Cool, then chill and leave to pickle for 2 hrs.
These pickled onions can last up to 6 months in the fridge. Once opened, please keep refrigerated and consume within 2 weeks.
