These punchy pickles are great with cheese and ham or Ploughman's lunch
(4 votes)
Cook: 15 Mins
Ingredients
1tsp black peppercorns
1tbsp caster sugar
100ml red wine vinegar
100ml water
Pinch sea salt
3 small red onions, peeled and halved
Bay leaves
Thyme sprigs
Rosemary sprigs
Method
1
Measure out your peppercorns, sea salt, sugar, vinegar, and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool. This is your pickling liquid.
2
Place your halved red onions in a sterilised jar. Add your sprigs of thyme, rosemary, and bay leaves.
3
Pour the cooled pickling liquid and peppercorns to cover the veg – top up with a splash of water if needed.
4
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
If you look under 25 and want to purchase age restricted products you will need to prove your age. Challenge 25. No ID, no sale. Retailers have the right to refuse sale if they believe you to be under the legal age. For more information, visit drinkaware.co.uk.