I use these as an tangy accessory for tortillas and tacos … or generally just where a little sweet-sour taste is needed. I’ve even eaten them with a bowl of vegetable soup. It takes only ten minutes to conjure up a jar and then they have to sit some days to get even better.
PICKLED RED ONIONS
2 MEDIUM SIZED RED ONIONS
2.5 DL WHITE VINEGAR
60 G SUGAR
1 TSP. WHOLE PEBER CORNS
Slice the onions thinly and put them in a clean, sterilised jar.
Heat vinegar, sugar and pepper in a pan.
Pour the vinegar mixture over the onions.
Close the jar and keep it cool.
The pickled onions are better off sitting a few days before they are eaten.
They can sit about 3-4 weeks in the fridge, if not more.