Dill Pickled Onions

EASY!!!

Some will say these are not pickles - but put them on a burger and I say that you will be as happy as Larry!! God, wasn’t Larry lucky to be so happy that he is the bench mark for good times!

Anyway - here’s the thing!

Pickles apparently need some sort of ‘heating things in a saucepan’ malarkey and if you want to make this first thing in the morning or in a rare spare 5 minutes then who has time for that.

Just keep a nice jar handy - I use one that’s a fancy marmalade jar.

I thinly slice 1 or two red onions and add to your jar with the following.

2 Garlic Cloves sliced into 3

3 Tablespoons Apple Cider Vinegar

1 Teaspoon mixed Peppercorns (use a half teaspoon of black if you don’t have mixed) crack them lightly - don’t crush.

2 big pinches of sea salt

1/2 or 1 Teaspoon Dried Dill

1/2 Teaspoon Sugar

Pinch of White Pepper

Then pour some boiling water into the jar but don’t quite cover the onions. When you bash them* (see below) they should sink in to the water a bit more.

*Using a fork stir the whole thing round bashing up the onion a bit as you do. Press down on the onions and get the ingredients all mixed up and being rough with the onions as you do it.

Get the lid on quickly and then leave the mixture for at least an hour before you put it in the fridge. Do give the jar a shake from time to time!

Amazing on your burger - delicious in a salad or Poké Bowl.