Quick Pickled Spring Onions 

To prepare the spring onions remove the green tops and reserve for a later date. Cut the white bulbs into thick slices and place in a bowl with the dill sprigs.

To make the pickle brine, bring the vinegar, sugar, salt, coriander and black peppercorns to a boil in a small saucepan, stirring to dissolve.

Pour the hot brine over the onions and dill, and place the bowl in the refrigerator. Allow to pickle for at least 2 hours. These keep for up to 1 month in the refrigerator.