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Quick & easy pink pickled onions

Quick & easy pink pickled onions

Perfect for salads, sandwiches, tacos or anything you fancy, these tangy pickled onions are the perfect accompaniment.



  • Place the vinegar, sugar and salt in a saucepan and cook over a low heat until the sugar and salt have dissolved then bring to the boil
  •  Place the onions in a jar or bowl and pour over the vinegar solution
  • Attach the lid tightly (or cling film if using a bowl) and leave to infuse for at least two hours at room temperature.
  • These will keep well in the fridge for up to a week

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