These quickly pickled red onions couldn’t be more different from the dense crunchiness of the traditional pickled onion. They will be ready to eat in a few hours but will also keep for weeks in the fridge. They are a great accompaniment to any hot or cold dish where a little sweet-sour-salty flavour will be welcome. I added fresh bay leaves and a hot fresh green chilli but you can leave these out if you wish.

Enough red onions to fill your glass jar of choice: a standard jam jar will take two onions, finely sliced into half moons

Cider vinegar (use your jar to measure roughly two thirds of its capacity in vinegar

Dessertspoon of salt

Dessertspoon of sugar

12 peppercorns

2 fresh bay leaves

1 fresh chilli

Wash the jar and its lid thoroughly – ideally put them through the dishwasher. Fill them with boiling water to sterilize them then use tongs to discard the water. Bring the vinegar to the boil, adding the salt and sugar letting it boil until they have dissolved. Tuck the bay leaves and chilli into the jar followed by the thinly sliced onion. Pour the boiling vinegar into the jar, filling it right to the top squashing down the onion to make sure there are no air pockets. Put the lidded jar into the fridge.