Quick pickles (or fridge pickles) are vegetables pickled in vinegar, water, salt, sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last. Super-fresh vegetables work best. These pickled onions are ready to eat after 2-3 days.
Ingredients
| 1 | Red onion, very thinly sliced (Main) |
| 1 | White onion, very thinly sliced (Main) |
| 1 small | Fennel bulb, including frond, very thinly sliced (Main) |
| 1 small handful | Fresh thyme (Main) |
| 1 cup | Apple cider vinegar (Main) |
| ⅔ cup | Water |
| 1 large | Grapefruit, juice only |
| 2 Tbsp | Sugar |
| 1 Tbsp | Salt |
| 1 Tbsp | Peppercorns, mixed colours |
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Directions
- Toss onions and fennel with thyme and pack into 2 medium-sized sterilised jars.
- Heat cider vinegar, water, grapefruit juice, sugar, salt and mixed coloured peppercorns until boiling.
- Fill jars, seal with lids, cool and refrigerate. Eat after 2-3 days.
