Pickled Silverskin Onions

• 250 g silverskin onions
• 400 g Pickle Liquor
• 1

Prepare the onions by peeling off the outer skin and then cutting them in half lengthways.

In a small pot, bring the pickle liquor to a boil with the sliced beetroot so it is infused with red. Strain the liquor while it’s hot, then pour it over the prepared onions and cover with clingfilm. Allow to cool. Store in a jar in the fridge for up to a month.