These delightful little treats go on almost anything and add another layer of flavour. The possibilities are endless, perfect with eggs benedict and spicy foods as well as salads and sandwiches.
Make sure you allow these to chill out for at least 24 hours before consuming.
- 4-8 x Red Onions (Dependant on Size)
- 4 x Cloves of Fresh Garlic
- 2 x Teaspoon of Whole Black Peppercorns
- Caster Sugar – 1/3 Cup
- Red Wine Vinegar – 1 Cup
- 1 x Teaspoon Sea Salt
Grab yourself 2 medium mason jars or any other sealable container. In each add a teaspoon of whole peppercorns. Remove the skin and crush 2 cloves of garlic per jar and add these in too.
Thinly slice your red onions and fill the remainder of the space in your jars with them
Pot a pot on the hob on low – medium with 1 cup of water, 1 cup of red wine vinegar, 1/3 of a cup of caster sugar and teaspoon of sea salt.
Gently heat until all the sugar and salt has dissolved. Pour into your jars making sure to completely submerge the onions. Seal and set aside to cool, wait at least 24 hours before you start enjoying them.