These briny, crunchy gems are perfect as a garnish on top of Easy Sheet Pan Chicken Curry or try them on Burgers, salads or any dish that you want to add a little extra bite! I make this recipe a few times a month and store in a mason jar in the fridge to have on the ready.

Prep Time: 5 minutes 

Ingredients:

1 medium red onion, thinly sliced

1 cup water

1 tsp black peppercorns

1 tsp sea salt

1 garlic clove crushed

1 star anise pod

1/2 tsp coriander seeds

1 pinch ground cloves

1 cup apple cider vinegar

1 Tbsp maple syrup

Method:

1. In a medium size mixing bowl add sliced red onion and set aside.

2. In a small pot add water, peppercorns, sea salt, garlic, star anise, coriander and pinch of ground cloves. Bring to a boil then remove from heat and add the apple cider vinegar and maple syrup, mix to combine. Then pour mixture over the onions. Stir to combine, let cool and then refrigerate. I store these in a mason jar, but any glass covered jar or storage container will do. 

3. These will last up to one week or more stored in a covered jar or dish in the refrigerator. Try these with my Best Damn Veggie Burger or Easy Sheet Pan Chicken Curry. Enjoy!