Pink pickled onions

• 250 ml/9 fl oz/1 cup white wine vinegar or cider vinegar
• 1<

Put the vinegar and sugar in a saucepan and add 250ml/9fl oz/1 cup water. Bring the liquid gently to a simmer to dissolve the sugar. Take off the heat and allow to cool, then add the sliced red onions. Leave to pickle for at least an hour before use, or pack into a jar and pour in the vinegar mixture and store in the fridge for up to a month.