Diabetic Living - - Celebrate -

These are an amaz­ing pantry standby and en­hance any salad.

2 red onions

230ml ap­ple cider vine­gar

50g sugar

¾ ta­ble­spoon black pep­per­corns 3 dried chill­ies

4 thyme sprigs

1 Peel, halve and slice the red onions as thinly as pos­si­ble (use the slicer at­tach­ment of a food pro­ces­sor or man­dolin if you have one) and place in a 500ml ster­ilised jar.

2 Heat re­main­ing in­gre­di­ents in a small saucepan un­til al­most boil­ing. Stir gently to dis­solve the sugar, then re­move from the heat and al­low to cool com­pletely. 3 Pour over the onions and leave for 2 or 3 days be­fore us­ing. Re­frig­er­ate once opened. They will keep for up to 4 weeks once opened.

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