Quick pickled onions

These colourful, spiced sweet and sour onions add piquancy to a ploughman’s, or a sharp finish to Mexican food – an ideal edible gift to make ahead and pop in a homemade hamper

Prep:15 mins
Cook:5 mins
plus 2 hrs pickling

Easy

Nutrition per serving

kcal 34
fat 0g
saturates 0g
carbs 8g
sugars 7g
fibre 0g
protein 0g
salt 1.5g

Ingredients

300ml cider vinegar
3 tbsp golden caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 star anise
1 bay leaf
3 small red onions, sliced into rings

Tip

Sterilising jars and equipment

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 want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.

Method

Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
Boil the kettle. Put the 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 (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.