Red onion pickle

Instructions

1- Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces.

2- Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered.

3- Set aside for an hour or so to brine.

4- Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan.

5- Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes.

6- Set aside.

7- Pack the onions into the sterilised jars, sprinkling in a little pepper as you go.

8- Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars.

9- Seal.

10- The onions are best kept in the fridge and used within to 4 weeks.