Note 1 – Slicing tip: A mandoline gives you super thin slices, but a sharp knife works just fine. If the onions are too sharply flavoured for your kiddies, rinse the sliced onions under hot water for 5–10 seconds before pickling to mellow the flavour slightly.

Note 2 – There’s no need to boil the jar or the onions for this recipe – it’s a quick pickle, not long-term preserving – but starting clean helps them last longer in the fridge. To sterilise a jar, you’ve got two easy options:

• Oven method – Wash the jar well in hot soapy water (or run it through the dishwasher), then place it in a 120°C (250°F) oven for 15 minutes. Let it cool slightly before adding the onions.
• Boiling method – Place the jar and lid in a large saucepan, cover with water, bring to the boil and boil for 10 minutes. Carefully remove with tongs and let air-dry on a clean tea (dish) towel.

Make ahead

Pickled Red Onions are the ultimate make-ahead condiment. They’re ready in 20 minutes but get better with time. You can prep a jar up to 1 week in advance, and just keep it in the fridge for whenever you need to zhuzh up a meal. Use a 500 ml (17 fl oz) clean jar or airtight container.

Leftovers

Fridge – Store in a clean, sealed jar for up to 1 week.
Freezer – Not suitable for freezing – they’ll lose their crunch.