Slice the vegetables

• Thinly slice the red onions and red radishes.
• Place all the sliced reds into a large cleaned sealable jar.

Make the brine

• Boil the water.
• Dissolve the sugar and salt in a jug or bowl, then add the vinegar.

Pour over and submerge

• Pour the liquid into the jar.
• If the liquid doesn't cover all the onions and radish, top up with more boiling water.
• Fold paper towels into a small square and press on top as a lid so the top layer pickles evenly.

Cool and pickle

• Leave out until cooled, then store in the fridge.
• For best colour and flavour, enjoy after 1 day in the fridge; keep for up to 2 weeks.