Quick-pickle onions

I’m a fan of quick and easy recipes and this pickle is no exception. With only a handful of ingredients and ready to eat in 30 minutes, this recipe is a great shortcut. Aside from the flavour, another benefit of pickling onions is they tend to be a bit easier on the stomach than when they are completely fresh. These pickles make a great accompaniment for salads, sandwiches, eggs and curries, just to name a few.

Serves: 1 | Time: 30 minutes

Ingredients:

1 small-medium red onion
1/4 cup water
1 teaspoon salt
2 tbsp brown sugar or sweetener of choice (honey etc.)
1 tsp black peppercorns

Method:

• Peel the onion and slice thinly and evenly

• Combine vinegar, water, salt and sugar in a small pot and warm until dissolved

• Add the onions to a jar or airtight container - I recommend using the smallest vessel they will comfortably fit in

• Cover the onions with all the liquid and refrigerate for at least 30 minutes before using.

Notes:

• The onions will last up to 2 weeks when refrigerated and will soften and take on more of the pickle flavour the longer you leave them.

• I recommend leaving them for at least 30-40 minutes to steep before using them.