In a small saucepan over a high heat, combine 250ml white wine vinegar, 3 tbsp sugar, 1 tsp salt, 1 tsp mustard seeds and 1 tsp cardamom pods (the last two are optional). Bring to the boil, stirring until the sugar dissolves.
While the liquid heats, peel and thinly slice 1 large red onion with a mandolin or a sharp knife. Pack the onion and a lime wedge into a clean, sterilised glass jar.
Carefully pour the hot liquid over the onions, making sure they're all submerged. Leave to cool at room temperature, then put the lid on and refrigerate. They're ready after about an hour and keep in the fridge for up to 4 weeks.
BIFF, BOSH, NOSH!
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