These colourful, spiced sweet and sour pickled 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
Makes 500g
300ml cider vinegar3 tbsp golden caster sugar1 tbsp sea salt flakes6 black peppercorns6 coriander seeds1 star anise1 bay leaf3 small red onions, sliced into rings
STEP 1Pour 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.STEP 2Boil 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.
