Goes great with burgers, sandwiches, salads, or tacos (to name a few).

Put a kettle to boil with 3-4 cups water.

Meanwhile, take a medium-large red onion (or I like to use a couple of the smaller ‘torpedo’ variety), peel and cut into thin rings (should yield about 140-150g). Take 1 garlic clove, peel and cut in half. Place both in a colander over the sink.

When the water comes to a boil, slowly pour it over the onions, and leave to drain.

In a glass jar (approximately 300ml in size), add 170ml white or apple cider vinegar, ½ tsp sugar and ½ tsp salt. Stir to dissolve. Add some aromatics (choose a few from from the following: peppercorns, fennel seeds, coriander seeds, a small chilli pepper, star anise, a sprig of thyme, a bay leaf, an orange peel, cloves).

Add the onion rings and garlic clove to the jar, and stir to combine. 

Leave to marinate in the fridge for at least 30 minutes to an hour. 

Can keep in the fridge for up to four weeks.