Ingredients
2 red onions, halved and thinly sliced
1 teaspoon caster sugar
1 teaspoon salt
370 ml light-tasting vinegar (rice, white wine and apple cider vinegar all work well)
A handful of dill sprigs
2 teaspoons black peppercorns
Preparation
Fill your kettle and put it on to boil, then place the onion in a colander in the sink. Pour the boiling water over the onion to soften it. Combine the sugar, salt and vinegar in a small saucepan and stir over very low heat for a few minutes until the sugar and salt have dissolved. Set aside to cool.
Tear a couple of dill sprigs and add them to the cooled liquid. Transfer the onion to a jar and pour the liquid over the top. Top with the peppercorns and a little more dill, put the lid on and leave to pickle for at least 30 minutes or up to 2 hours. This recipe is from my cookbook Confidence in the kitchen and is a great accompaniment to the Slow-Roasted Lamb Shoulder.
