I’ve made these a few times and each time have to look up a recipe or ask a friend to remind me of their method so it’s probably time I wrote it down myself. Out of the different versions I’ve tried this one is the simplest. One required boiling the water and vinegar and pouring the hot liquid over the onions, others called for more sugar (or no sugar). And this time my friend Paul suggested using lime instead of vinegar (!!). In the end I used a 50/50 mix of vinegar and lime juice and WOW. Really fresh and zingy. Anyhow, you can obviously play around with the ingredients a bit. Have fun!

Ingredients and instructions below…

• 2 red onions, thinly sliced
• 125 ml (1/2 cup) water
• 125 ml (1/2 cup) white wine vinegar (or 50/50 vinegar/lime juice)
• 1 tsp coarse salt
• 1/2 tsp sugar
• black peppercorns

Halve the onions lengthwise then slice them and pack them into a jar. Add the rest of the ingredients and shake them up until well mixed. Pack down the onions again until completely covered by the liquid. Store in fridge for at least 4 hours (over night is even better). Keeps for up to a week, though they don’t usually last that long around here.