An easy recipe for any time but especially good to have at **Christmas perhaps with cured or smoked fish, cold meats, roast chicken, or melted cheese on toast.
Makes enough to fill 2 x 500 ml jars
350 ml apple cider vinegar
150ml water
120g caster sugar
1 heaped tsp black peppercorns
1 heaped tsp coriander seeds
4 to 6 red onions, peeled and sliced into very fine circles or half-moons
Optional extras for when you serve them could be a pinch of sea salt flakes and a scattering of chopped fresh parsley or dill or coriander.
You will also need 2×500 ml Sterilised jars* for storing the onions or you could just put the onions, covered with the vinegar, in a non-metallic container and keep it, covered, in the fridge.
- Put the vinegar, water, caster sugar, peppercorns and coriander seeds in a pan.
- Set the pan over low heat and stir occasionally with a wooden spoon until the sugar has completely dissolved.
- Remove the pan from the heat and let the vinegar get completely cool before straining it into a jug. Discard the spices.
- Pack the sliced onions into the cooled sterilised jars and cover with the strained and cooled vinegar. Make sure the onions are completely covered. Seal the jars and let the onions steep in the vinegar for at least 24 hours before eating. These onions should keep well in the fridge for at least 3 weeks as long as they are completely covered in the vinegar.
- Serve with the optional extras if you like.
*To sterilise the jars
Preheat the oven to 120c
Wash the jars and lids in hot soapy water and then rinse them in clean water.
Put the jars upside down on a baking tray together with the lids and place the tray in the preheated oven for 15 minutes.
Remove them from the oven.
Let them cool before using.
**For more Christmas food ideas see Sherbhert Christmas Food and Need to talk about Christmas Food?
