Method

Top and tail the red onion then slice the onion into 8 pieces forming petal shapes. Break them apart, it doesn’t matter if some of the smaller ones stay together.

In a small saucepan, combine all the ingredients for the pickle. Put on a medium heat, when it starts to simmer add the onions. Cook for 4 minutes then remove from the heat and cool quickly to keep the colour.

When the mixture has cooled, transfer to a sterilised jar or just a bowl if using that same day.

Enjoy!

Method

Add the vinegar, sugar, salt, garlic clove and coriander seeds to a small saucepan. Bring up to the boil then add the chilli and cook for 1-2 minutes so they soften slightly.

Remove from the heat and cool down quickly. I use a large bowl of ice water and plunge the bottom of the saucepan in and let it sit for a couple of minutes.

Transfer to a sterilised jar (if storing for a few days) or a small bowl if using later that day.

This makes for a tasty topping for bao buns, banh mi or a noodle salad.

Enjoy!