Red Onion and Apple Balsamic Quick Pickle
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.
- Sterilise your jars by leaving them in an oven for 10 minutes or so at 100ºC, and sterilise the lids with boiling water just before you need them.
- Add the ingredients for your brine in a small saucepan and heat gently until the sugar has dissolved.
- Top and tail the onion and then slice it in half, and then in to quarters and eighths lengthways. It doesn’t matter if the layers start to come apart, you’re going to scoff these so quickly, a perfect appearance will not be high on your agenda!
- Pack the onion in to your jar/jars and pour over the hot pickling brine until the onions are fully covered and seal.
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.