Bright Red Onion Pickle

• 2 small red onions, finely sliced into rounds on a mandoline
• 60 ml (2 fl oz/¼ cu

Place the onion slices in a bowl and pour over the vinegar. Scatter over the sugar and salt. Scrunch the onions with clean hands until the liquid turns pink. Set aside to pickle for at least 30 minutes, or up to an hour – the longer you leave them, the brighter pink they’ll become. The pickles can be kept covered in the fridge for up to 5 days.

Serve with