Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
Serve with pulled pork or any of your favourite sandwiches.
Prep time 10 minutes
Resting time 1 day
Makes 1 medium jar
3 medium red onions
1 cup apple cider vinegar
1/2 cup white wine vinegar
3 Tbsp sugar
2 1/2 tsp flavoured sea salt ( we used pink peppercorns and rosemary sticks)
1 tsp Juniper berries
Thinly slice the red onions into rings.
Combine the rest of the ingredients to make the pickling juice. Place the onions in a sterilised jar, top with the vinegar right to the top.
Seal and refrigerate for at least 1 day. If you are in a great hurry, pour boiling water over the raw onions, wait until cooled, drain the water, then top with the vinegar mixture and rest for
a few hours.
Can safely keep in refrigerator for 2 weeks or more.