pink pickled onions

Living in a house full of boys there isn’t much pink in my life so I have to create space for it in my own way and this pink pickled onions recipe is not only delicious but perfectly pink. This easy pickle adds the most beautiful pink, acidic crunch to my tacos and I always have a jar in the fridge to top sandwiches, chilli, stews, curries, soups and salads. A jar will last for weeks.

Once the onions have gone, keep the liquid, pop the jar and liquid in the microwave for a minute, slice another onion and pop it in. Leave to cool then put in the fridge. Reuse the vinegar until it goes cloudy.

The acidity of the vinegar takes the strength of the onion away, brings out the vibrancy of the pinkness and softens them.