Quick pickled onions
( MAKES 2 medium jars )
Photo by Tam West
Quick pickles (or fridge pickles) are vegetables pickled in vinegar, water, salt, sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last. Super-fresh vegetables work best. These pickled onions are ready to eat after 2-3 days.
- Toss onions and fennel with thyme and pack into 2 medium-sized sterilised jars.
- Heat cider vinegar, water, grapefruit juice, sugar, salt and mixed coloured peppercorns until boiling.
- Fill jars, seal with lids, cool and refrigerate. Eat after 2-3 days.
More of Warren's quick summer pickles