pickled red onions

serves 43/4 cup (180ml) white vinegar 3 Tbsp sugar pinch of salt 1 bay leaf 5 allspice berries, or 1 cinnamon stick and 1 star anise 5 whole cloves a small, dried chilli 2 large red onion, peeled, and thinly sliced into rings Method In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chilli and bring to the boil.

Add the onion slices and lower heat, then simmer gently for 30 seconds.

Remove from heat and let cool completely.

Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months, but I find they’re best the week they’re made.