First, sterilise the jar. Preheat the oven to 150°C and put the jar in for 15 minutes. After 15 minutes, take it out and let it cool down while you prepare the pickling liquid.
Put the vinegar, water, sugar, salt, Pepperberry and bay leaves in a saucepan and heat up for a couple minutes stirring until the sugar is completely dissolved. Set aside to cool.
While the pickling liquid is cooling down, thinly slice the red onion and put it in the sterilised jar. Cover with the liquid completely and seal with the lid. Put in the fridge until needed.
Recipe Note
You will need a 300ml sterilised jar for this recipe.
This best prepared after a day or two in advance, so the brine can take on the beautiful colour and flavour of the Pepperberry.
