Pickled Red Onions

These pickled red onions are key to a good sandwich in our opinion. But, add them to Mexican food, curries, salads and so much more for a lovely zing to your food.

Ingredients

• 3 small red onions, thinly sliced 
• 300ml Apple Cider Vinegar
• 3 tbsp caster sugar
• 1 tbsp Achill Island Sea Salt flakes
• 3 cardamon pods
• 6 coriander seeds
• Pinch of chilli flakes (optional) 

Method 

1. Add the vinegar to a heavy based saucepan along with the sugar, sea salt and spices and bring to a simmer until the sugar and salt have dissolved. Remove from heat.
2.  Add the onion slices to a colander and pour over boiled water from a kettle and drain well - you can skip this step if you do not have time.
3. Once the onions have cooled, pack them into a sterilised mason jar and pour over the warm vinegar and seal.
4. Once cooled, place in the fridge and leave to pickle for at least 2 hours. It will keep in the fridge for 2 weeks once opened.