- makes 400 g serves
- preparation 5 minutes
- difficulty Easy level
Ingredients
- ¾ cup apple cider vinegar
- ¼ cup hot water
- 2 red onions, finely sliced
- 2 tsp sumac
- 2 tbsp sugar
- 2 tsp salt
- Chilli, peppercorns, bay leaf, chopped chilli, mustard seeds
Sterilise the jar before filling.
Instructions
- Finley slice the onions.
- Add onions, sumac, sugar, salt, peppercorns and other spices into a sterilised jar.
- Combine hot water and apple cider vinegar and then pour into the jar.
- Give it a shake and seal tightly. You can eat it straight away, or keep in the fridge for up to two weeks.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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