Pink Pickled Onions<\/p>\n
<\/p>\n
1 \u00c2\u00bc C. Cider Vinegar<\/p>\n
3 T. Sugar<\/p>\n
1 T. Sea Salt<\/p>\n
6 Peppercorns<\/p>\n
6 Coriander Seeds<\/p>\n
1 Star Anise<\/p>\n
1 Bay Leaf<\/p>\n
3 small Red Onions, sliced into thin rings<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pink Pickled Onions 1 \u00c2\u00bc 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…<\/p>\n