These pink ribbons of awesomeness elevate even the simplest of Mexican meals, and they are so easy to make. I also love the tangy crunch they add to salmon and cream cheese bagels, so they’re a great staple to have in your fridge.
Makes: 2 cups
Takes: 10 minutes plus pickling time
Dairy-free | Gluten-free | Vegan
2 red onions, thinly sliced
1 tsp sugar
1 tsp salt
1 cup apple cider vinegar or white wine vinegar
1 garlic clove, peeled and halved
7–8 black peppercorns
2 star anise
1 cinnamon quill
½ tsp chilli flakes
Method: Bring 2 cups of water to the boil. Remove from the heat, add the sliced onions and then drain. Place the onions in a jar and add the rest of the ingredients, stirring gently to combine. Allow to sit for half an hour before using, or seal and store in the fridge for up to 2 weeks.