Red onion pickle

• Red Onions3 Large
• Sea Salt2 tsp
• Cider Vinegar¾ cups
• Granulated Sugar1¾ oz
• Black Pepper1 tsp
• Bay Leaves4

Instructions

1. 1

   Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces.

2. 2

   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.

3. 3

   Set aside for an hour or so to brine.

4. 4

   Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan.

5. 5

   Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes.

6. 6

   Set aside.

7. 7

   Pack the onions into the sterilised jars, sprinkling in a little pepper as you go.

8. 8

   Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars.

9. 9

   Seal.

10. 10

    The onions are best kept in the fridge and used within to 4 weeks.