300ml Cider Vinegar

3tbsp golden caster sugar

1tbsp sea salt

5 black peppercorns

5 coriander seeds

1 star anise

1 bay leaf

3 red onions, sliced into rings


Pour all of the vinegar into a pan.

Add the sugar, sea salt, the spices and bay leaf, and simmer.

After about one minute, check that the sugar and salt have dissolved. Once dissolved, remove from the heat.

Boil a full kettle.

Put the onion slices in a sieve and pour over the boiling water from the kettle. Drain well.

Leave to cool so you are able to handle the onion. Pack the onion rings into a jar, pour over the warm vinegar and seal.

Cool, then chill and leave to pickle for 2 hrs.

Your pickle should keep for 6 months unopened, or 2 weeks in the fridge once opened.