Pink Pickled Onions

 

1 ¼ C. Cider Vinegar

3 T. Sugar

1 T. Sea Salt

6 Peppercorns

6 Coriander Seeds

1 Star Anise

1 Bay Leaf

3 small Red Onions, sliced into thin rings

 

Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a sterilized jar. Pour vinegar mixture over; seal jar. Cool, chill and leave to pickle for at least 2 hours. Will keep 6 months unopened or 2 weeks in fridge, opened.