3Spanish onions, cut into wedges250 ml (1 cup)apple cider vinegar1 tbspolive oil1 tspeach of black mustard seeds and cumin seeds3 tbspdemerara sugar
Combine onion wedges and vinegar in a saucepan and bring to the boil, reduce heat and simmer for 5-10 minutes or until reduced by half. Heat olive oil in a frying pan over medium heat, add spices and sauté for2 minutes or until fragrant, then add onion and vinegar mixture, sugar and season to taste with sea salt and freshly ground black pepper. Cook for 10 minutes or until liquid has reduced and thickened. Pickled onions will keep, refrigerated, for 3 weeks.