• Thinly slice the 100 g (3 ½ oz) red onion with a sharp knife or mandoline.
• Combine pickling liquid (250 ml (1 cups) white vinegar, 250 ml (1 cups) water, 60 g (¼ cups) white sugar, 10 g (1 tablespoon) salt, 10 g (1 tablespoon) peppercorns, 10 g (1 tablespoon) mustard seeds) into a small pot and heat until the sugar and salt dissolve and it begins to lightly simmer. Remove from heat.
• Pack the jar with the sliced red onions, then pour in the pickling liquid to fully submerge.
• Seal the jar tightly with a lid, let the pickled onions cool at room temperature before storing in refrigerator.

Sterilising (optional)

• Fill a large pot with enough water to completely cover the jars you're using. Bring the water to the boil.
• Using tongs, add the jars carefully to the water and let them boil for 10-15 minutes. This will kill any bacteria or microorganisms.
• Remove jars using tongs carefully and place them upside down on a clean dish towel or drying rack. The residual heat and steam will help further sterilise them.
• Let the jars and lids completely dry before filling them with your pickled onions. Any remaining moisture could compromise the pickling process and storage life.

Pickling time

• Quick pickled onions. 30 minutes (you won't get the bright colour or crunch)

  Fully pickled onions. Refrigerate for at least 24-48 hours.