In a small saucepan over high heat, combine the vinegar, sugar, salt, mustard seeds, and cardamom pods (if using). Bring the mixture to a boil, stirring until the sugar has completely dissolved.
|
250 ml white wine vinegar
3 tablespoons sugar 1 teaspoon salt 1 teaspoon mustard seeds (optional) 1 teaspoon cardamom pods (optional) |
While the pickling liquid is heating, peel and thinly slice the red onion using a mandolin slicer for uniform thickness or slice with a chef knife. Place the sliced onions and a wedge of lime into a clean, sterilised glass jar.
| 1 large red onion
Lime wedge |
Once the pickling liquid has boiled and the sugar has dissolved, carefully pour the hot mixture over the sliced onions in the jar, ensuring all onions are submerged. Let the jar stand at room temperature until cooled. Once cooled, cover with the lid and refrigerate. The pickled onions are ready to enjoy after about an hour and can be stored in the fridge for up to 4 weeks.
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