World 25 min

Red onion pickle

Name: Red onion pickle
Total time: 25 min
Yield: 2 servings
Cuisine: World
Ingredients: 3 Large Red Onions; 2 tsp Sea Salt; 200ml Cider Vinegar; 50g Granulated Sugar; 1 tsp Black Pepper; 4 Bay Leaves

veganhealthy

Ingredientsfor 2

Cal

Protein

12g

Carbs

Fat

13 Large Red Onions
22 tsp Sea Salt
3200ml Cider Vinegar
450g Granulated Sugar
51 tsp Black Pepper
64 Bay Leaves

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Instructions

1
Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. 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. Set aside for an hour or so to brine.
2
Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.
3
Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.