James Chip

Quick pickled red onions.

These are good on everything and make a sandwich better than it would have been otherwise.


Thinly slice some red onions and cram into the jar you are going to keep your pickles in.

Boil some water, pour over the onions and let sit for about a minute to soften a little.

Drain the onions.

In a pan mix a 2:1 quantity of cider to water. You need to make enough to cover all the onions you are pickling. Bring this to the boil and then add sugar to taste. If you like your pickles a little sweeter add more sugar, less so if not.

Pour the hot vinegar mix over the jarred onions and let cool.

Keep in the fridge for about a month.

You can pickle anything like this.


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