This is an easy recipe for a slightly healthier alternative to shop bought pickles (which usually have preservatives and other additives).

They are deliciously tangy and crunchy and make the perfect topping for a range of recipes or to include in sandwiches and wraps. I ate them last night with a chickpea and halloumi bake (with butternut squash puree and tzatziki).

They can be stored in the fridge for 2 – 4 weeks.

Ingredients

For a 1 litre kilner jar (adjust for different sized jars):

• 3 red onions, sliced on a mandoline
• 300ml clear vinegar
• 300ml water
• 65g sugar
• 30g sea salt

Method

1. Place the onions in the kilner jar.
2. Heat the vinegar, water, sugar and salt gently in a saucepan until the sugar and salt are just melted.
3. Pur over the onions and allow to cool before closing the jar.
4. Store in the fridge for at least 2 hours before using.