Beer pickled onions

These boozy pickled onions go down a treat served with cheese platter and fresh bread

Makes: 1 large jar

Difficulty: Easy, 10 minutes plus extra for infusing

Ingredients:

3 large onions

Pickling liquid:

440ml craft beer

250ml (1 cup) white wine vinegar

100g sugar

10 juniper berries

5 whole black peppercorns

1 star anise

Large pinch of salt

4 sprigs fresh thyme

1 bird's eye chilli, halved lengthways (optional)

Method:

1) Peel the onions, cut into quarters and separate the layers.

2) Combine the pickling liquid ingredients in a pan and bring to the boil. Remove from the heat, stir in the onion and cover with plastic wrap.

3) Leave to stand for about 2 hours, preferably up to 2 days for the flavours to infuse. Store in a sterilised jar in the fridge for up to a month.

Tip: If you don't want any further heat, remove the chilli before bottling.