3 red onion (very thinly sliced)

1/2 cup white vinegar

1/2 cup red wine vinegar

1.5 cups water

1/2 cup caster sugar

3 tbl sp sumac

1 orange (peels)

Place red onion into a sterilised jar.

Put the rest of the ingredients (except for red onion) into a pot and place on low heat. Cook slowly for five or so minutes and bring in to a high simmer. As soon as a high simmer is hit, pour over your sliced red onions in jar hot and close lid immediately. Place into the fridge for ideally overnight or at least an hour plus.