Red onion
For the pickling brine
3 parts Aspall Apple Balsamic Vinegar
1 part water
1 part sugar
A good pinch of salt.
Red onion
For the pickling brine
3 parts Aspall Apple Balsamic Vinegar
1 part water
1 part sugar
A good pinch of salt.
This recipe is designed to be flexible so you can make as many jars as you would like. If you have any brine left over this can be stored and reheated next time you are ready to pickle.
This type of pickle can be eaten the next day. As the vinegar has been diluted it needs to be kept in the fridge (or it will start to ferment) and will keep for 3 - 4 weeks.
Red onion
For the pickling brine
3 parts Aspall Apple Balsamic Vinegar
1 part water
1 part sugar
A good pinch of salt.
This recipe is designed to be flexible so you can make as many jars as you would like. If you have any brine left over this can be stored and reheated next time you are ready to pickle.
This type of pickle can be eaten the next day. As the vinegar has been diluted it needs to be kept in the fridge (or it will start to ferment) and will keep for 3 - 4 weeks.
*Please don't tick this box if your computer is used by persons under the legal drinking age. Please drink Aspall responsibly. For the facts, visit www.drinkaware.co.uk.
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