Pink Pickled Onions

DinnerLight Bites & Starters

11 Aug

Written By Kate Brocklehurst

Pink Pickled Onions

Ingredients

2 red onions
1 bottle of Brock & Morten White Balsamic Vinegar
2 tbsp caster sugar
1 star anise

Method

Prepare and sterilise a lock seal jar.

Add the star anise and sugar to the bottom of the jar. Slice the onions thinly and add to the jar with the sugar and the star anise. Add the Brock and Morten White Vinegar to ensure the onions are fully covered. Seal the jar and give it a good shake.
Store in the fridge and give a shake daily if possible. Otherwise, leave untouched for around 2 weeks for the best result. The onions will then be bright pink and soft.
Once opened consume within 1 month. Unopened the onions will keep for around 6 months.