200 grams red onions
For the pickling liquid
50 ml apple cider vinegar
50 ml water
1 teaspoon sugar
1 teaspoon salt
½ teaspoon hot chilli sauce
Method:
Peel and slice the onions as thinly as you can. Sprinkle and mix the salt and sugar. Place in a jar and pour in the apple cider vinegar and water. Mix or shake jar and allow to rest fifteen minutes before serving. Will keep in refrigerator for up to a week. Use for burgers or in tacos as a topping.