Hot pickling onions means that you also gently cook the with the warm pickle, taking away the sharpness of raw onions. The heat also helps the flavours of the orange, oregano and garlic infuse the onions.

Ingredients

3 Red onions (smaller organic ones if possible)

130g Merlot Red Wine Vinegar

335g Water

60g Granulated or caster sugar

16g Fine sea salt, plus a little extra for the onions

1 Orange, for 2 strips of orange zest

2tsp Dried oregano

1 Garlic clove, peeled and thickly sliced

Ingredients

3 Red onions (smaller organic ones if possible)

130g Merlot Red Wine Vinegar

335g Water

60g Granulated or caster sugar

16g Fine sea salt, plus a little extra for the onions

1 Orange, for 2 strips of orange zest

2tsp Dried oregano

1 Garlic clove, peeled and thickly sliced

1

You will 2 or 3 jam jars for this recipe. Clean the jars in hot soapy water then rinse. Sterilise them by pouring boiling water over and allowing to air-dry or place in and oven at 120C fan/140C non-fan until dry, then allow to cool.

2

Make up the pickle by combing the vinegar, water, sugar, salt, orange zest (use a peeler), oregano and garlic and bring to the boil. Allow to infuse for 15 mins whilst you prep the onions.

3

Peel and thinly slice onions, into rings or strips, place in a bowl, add a few pinches of salt to coat and separate, then leave for 15 minutes. This will help soften the onions.

4

Pack the onions into jars, but not too tightly. Bring pickle back to the simmer then pour over the onions. Allow to cool then seal with a lid and place in the fridge. They are ready to eat in around 6 hours but are best left for 24 as they continue to improve. They will last for at least a couple of weeks, if kept sealed and refrigerated.

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