Pickles are a fantastic way of adding a bit of zing to any dish and these onions will surely do that!

Serves 4

3/4 cup (180ml) white or cider vinegar

3 Tbsp sugar

4 black peppercorns

pinch of salt

1 bay leaf

1 tsp freshly chopped dill

1 -2 fresh chillies

2 large red onions, peeled, and thinly sliced into rings

Method In a small, non-reactive saucepan, heat the vinegar, sugar, salt and seasonings and bring to the boil. Pierce the whole chilli a few times with a fork and add to the vinegar mixture.

Add the onion slices and lower the heat, then simmer gently for 30 seconds. Remove from heat and let cool completely. Transfer the onions and the liquid into a sterilised jar then refrigerate until ready to use. Storage: The onions will keep for several months, but I find they’re best the week they’re made.