Pink Pickled Onions

This is quick to make and they will keep in the fridge for a good 2 weeks or 6 weeks unopened. However they rarely last that long in my house! They are great on salads, Mexican food, curries and in sandwiches. They look so pretty and add a sweet and sour piquancy to lots of recipes.

500g jar


3 red onions thinly sliced

300ml apple cider vinegar

3 tbsp. golden caster sugar

1 tbsp. salt

2 bay leaves

8 black peppercorn

8 pink pepper corns (optional)

8-10 Coriander leaves

¼ tsp chilli flakes

1 tbsp. mustard seeds


  1. Combine all the ingredients except the onions in a sauce pan and heat until the sugar and salt has dissolve, simmer for a minute and remove from the heat.
  2. Put the sliced onions in a colander and pour over a kettle of boiling water.
  3. Place the onions into a 500ml sterilised jar, or airtight container and pour over the warm vinegar and seal.

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