Last weekend I had a batch of red onion pickles with green chillies. I made it as a topping for pulled BBQ chicken sandwiches but it goes well with grilled meat, halloumi and much more.
10 black pepper corns
2 red onions
Bring water, sugar, vinegar and pepper corns to a simmer ( until the sugar has dissolved) and pour over the onions and chillies. Refrigerate for at least 2 hours.