Onions in vinegar
This is an English condiment, superb with meat and vegetables, pies and cheese. You can have it with anything really.
It isn’t actually a pickle in as much as it will last only about three months in the fridge. You could cook it in the process and it would keep forever, but it hardly seems necessary because it is usually eaten withing a couple of weeks.
3 cups of white vinegar – but any vinegar will do.
1 tablespoon of sea salt
1 teaspoon black pepper corns
A couple of whole garlic cloves
A small red pepper – to your taste really, I prefer sweet ones
1/4 cup of sugar
Cut the onions into rings
Add the sugar, salt, black pepper, and cloves to the vinegar and bring to the boil
Sterilise a large jar and lid and stuff the onions in layers with the peppers and garlic
Pour on the hot vinegar
Seal the lid and shake the jar to remove the air bubbles
Leave to cook and keep in the fridge. It is always better a few days after making.