Pickled Onions

These are simple and quick to make, they live in the fridge, so there really is little that can go wrong! If you like a really sweet pickle add more sugar, if you prefer things a bit sharper add a little extra salt. You can really use any vinegar you like, malt and apple cider are always my favourites.

10 salad onions or red onions if these are the only ones you can find
3 cloves of garlic crushed
250 ml water
250 ml vinegar
1 tsp pepper corns
1/4 cup of sugar
2 tbsp salt

Trim and wash your onions and then roughly chop into quarters if quite large or halves if smaller. You can separate out the layers if you want a loose pickle, i like chunky pieces so keep them together.

Crush the garlic cloves and along with the peppercorns and onions pack into your clean jars.

Place the vinegar, water, sugar and salt into a saucepan and bring to the boil. Let cool slightly and pour over the onion mix and carefully attach lid.

Let cool again and then place in the fridge. You can start eating the onions immediately, however they will taste better after a day or two and will keep for about a month!