Quick Pickled Onions

quick pickled onions.jpg
 

Ingredients:

  • 1 red onion

  • ½ cup apple cider vinegar

  • ½ cup red wine vinegar

  • 1 cup water

  • 2 bay leaves

  • ½ tbsp coriander seeds

  • 2 tbsp caster sugar (granulated is fine)

  • 1 tbsp table salt

    1 x oven-safe medium lidded jar

Method:

  1. Boil the kettle and fill your jar with the boiling water to sterilise, set aside for a few minutes, then discard the water.

  2. Peel and slice the red onion into really thin slithers – the thinner the better. Then place into the sterilised jar.

  3. In a medium-sized saucepan, add the remaining ingredients and gently heat until the sugar has dissolved. Discard the bay leaf and pour over the onions until it reaches the top of the jar. Transfer to the fridge. They'll be ready to eat within a few hours, but it's best to leave them overnight, otherwise they're a bit nuclear!