Onion Pickles, Long Pepper

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Peel and thinly slice the red onions.

Mix the cider vinegar and water in a saucepan. The quantity depends on the number of vegetables you wish to prepare; make sure you have enough liquid to submerge them completely in the jar. Often, the ratio used is 1 part sugar, 2 parts vinegar and 3 parts water.

Add 1 tablespoon of salt and the sugar to the vinegar-water mixture. Bring the mixture to the boil, stirring until the sugar and salt have dissolved.

Place a layer of baby carrots in a glass jar. Add a layer of sliced red onions on top. Add a few bins of fresh dill and a few crumbled pieces of Cuir de Poivre Long on top of the onions.

Continue layering the carrots, red onions, dill and Cuir de Poivre Long until the jar is full, leaving a little space at the top.

Pour the prepared brine over the vegetables in the jar. Make sure all the vegetables are completely submerged.

Seal the jar or container with an airtight lid. Leave the jar to cool to room temperature. Place the sealed jar in the fridge and leave the vegetables to marinate
vegetables for at least 24 hours before eating. The longer they rest, the more the flavours will develop.