Quick Pickled Onions

These quick and easy pickled onions are great to have in the fridge as a topping on tacos, potato or grainy salads or piled on top of some cheese and crackers.

Serving Size : Makes 1 medium sized jar
Prep time : 5 minutes | Ready in : 30 minutes

Any left overs keep well in an airtight container in the fridge for a couple of weeks.

Ingredients

• 2 red onions

• 1 ½ cups apple cider vinegar

• ½ cup water

• 2 tablespoons maple syrup or sugar

• 1 teaspoon salt

• Bay leaf, rosemary or thyme sprig, small chillies-optional

Method

1. Clean a large jar and ensure you have a top that seals it well

2. Add any herbs or spices if you are using them

3. Halve and thinly slice the onions

4. Pack the sliced onions into the jar. Leave enough space at the top for a small volume of liquid to cover the onions

5. In a small saucepan heat the cider vinegar, water, maple syrup and salt together until it comes to a simmer and sugar component has dissolved

6. Slowly pour a small amount of the hot liquid over the onions – this will temper the glass and stop it from cracking

7. Add the remaining liquid in small portions until the onions are covered

8. Place the lid on the top, secure and gently shake the jar

9. Leave 30 minutes before eating