Step 2

Put the cider vinegar, 50ml water, and sugar in a saucepan. Bring to a simmer, stirring to dissolve the sugar. Cook for 2 minutes, then set aside.

Step 3

Pack the brined onions into sterilised jars, sprinkling in black pepper as you go. Pour over the warm vinegar and tuck bay leaves down the sides. Seal. Store in the fridge and use within 4 weeks.