Quick Pickled Red Onions

A jar of these lives in the fridge door and improves almost everything: tacos, cheese toasties, grain bowls, a plain plate of beans. The brine is worth keeping too.

Ingredients

• 2 red onions, thinly sliced
• 200 ml white wine vinegar
• 100 ml water
• 1½ tbsp caster sugar
• 1 tsp fine salt
• 1 tsp black peppercorns
• 1 bay leaf

Method

1. Slice the onions as thinly as you can and pack them into a clean 500 ml jar.
2. Put the vinegar, water, sugar, salt, peppercorns and bay leaf in a small pan.
3. Bring to a simmer, stirring until the sugar and salt dissolve, then pour the hot brine over the onions.
4. Press the onions under the liquid, leave to cool, then refrigerate.
5. They are ready in 30 minutes and keep for three weeks.

Notes

A mandoline makes short work of the slicing; otherwise a sharp knife and patience.

The brine can be reused once for a second batch, topped up with a little vinegar.

The pickling liquid makes a sharp, useful addition to salad dressings.