3 large red onions, peeled, halved and very thinly sliced
1 cup apple cider vinegar
3 tablespoons caster sugar
2 teaspoons sea salt
1 small raw beetroot, peeled, halved and very thinly sliced
1 teaspoon each whole black peppercorns and cumin seeds
1 teaspoon dried oregano
¼ teaspoon chilli flakes
2 cloves garlic, thinly sliced
2 small bay leaves
Put the onions in a large heatproof bowl and cover with boiling water. Leave for 5 minutes then drain well.
Pickle brine: Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar and salt. Simmer for 2 minutes then tip over the onions and combine well. Leave for at least 2 hours before serving, stirring occasionally.
The onions will keep in a sealed container in the fridge for 3 weeks. Makes about 2 cups