These are perfect on anything from toasties to tacos, cheese boards to burgers. They are so easy to make, much better than shop bought so let’s pickle!!

Ingredients
1 tsp junipers berries*
1 tsp coriander seeds*
1 tsp allspice berries*
1 tsp mixed peppercorns*
100ml Gundog gin
250ml white wine vinegar
100ml water
1 tsp salt
70g sugar
1 bay leaf
2 sprigs of fresh thyme
2 good pieces of lemon rind
1 large garlic clove
4 red onions
*If you don’t have all these on hand, just make it with which of these spices you have – ideally 2-3 of them.
You can also half the recipe if this is too much.

Method.
Dry roast your spices into a pan for a few minutes till fragrant.
Add your vinegar, water, sugar, salt, herbs, lemon rind and garlic. Leave on a low heat till sugar is dissolved, then add the Gundog Gin, turn heat off and allow to infuse for an hour.
Finely slice your onions and stuff them into two approximately 500ml (18oz) jars. Strain all the herbs and spices out (usually I leave some in for extra flavour), then pour the hot liquid on top of the onions. Leave till at room temperature then refrigerate.
You can eat these within a few hours, but they are best left a couple of days till the liquid turns a gorgeous pink.
These last ages and will happily go anywhere you need a little pickle in your life!