Pink pickled red onion
550 ml apple cider vinegar
160 g organic raw sugar
1 lemon, zest and juice
70 g beetroot, unpeeled, cut into thick chunks
2 bay leaves
½ teaspoon allspice, ground
2 teaspoons mixed or black peppercorns, ground
1 teaspoon himalayan salt
850 g red onion, sliced into thin rings
Place the vinegar and sugar into a medium sized pot. Gently bring to a simmer, stirring intermittently until the sugar completely dissolves.
To that pot, add all remaining ingredients other than the onions. Leave to infuse over a gentle heat for at least five minutes.
Remove from heat and set aside to cool. .
Sterilise glass jars by filling them with boiling water before tipping it out. Ensure you also sterilise the jars’ lids.
Prepare the onions by slicing them using a mandolin, or, if you don’t have one, carefully slice so rings are consistent in their size.
Tightly pack the sliced onion into the sterilised jars.
Cover the onions with the pickle brine to just below the jars’ rims. Make sure the spices are equally distributed across the jars for consistency of flavour.
To ensure no air is trapped in the jars, gently tap them on a cloth covered bench.
Store the jars in a dark, cool, and dry location for at least two days prior to eating.
Unopened, you can keep the jars in a dark, cool, and dry spot for up to six months. Once opened, keep the jars in the fridge and eat the onions within one month of opening them.