Ingredients
- 1 kg pickling onions, peeled (see note below)
- ½ tsp coriander seeds
- ½tsp mustard seed
- ½ tsp black peppercorns
- ½ tsp dried chili flakes
- 27g salt
- 1 litre malt vinegar
- 170g sugar
OLD FASHIONED PICKLED ONIONS
Method
- NOTE: Peeling pickling onions is fiddly and time consuming
- To speed up the process top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover
- Leave to cool, and once the water is cool, hey presto, the skins will just rub away
- Drain and pat the onions dry
- Do not leave in the water for too long or the onions will start to go mushy
- Sprinkle the salt over the dry, peeled onions, stir to make sure the salt is distributed and leave overnight
- Next day (do not leave longer than overnight if you want your onions to be crisp) rinse the onions and dry with kitchen towel
- Place the spices, vinegar and sugar into a large stainless steel pan
- Heat to dissolve the sugar, do not boil
- Pack the onions into clean, sterilized jars
- Pour over the vinegar and spice liquid to fill the jars, make sure each jar has pickling spices in and check there are no air pockets
- Seal the jars and leave to cool
- The onions will be ready to eat after about one month or better if kept for two
- Once opened store in a refrigerator
Comments
It is time! Pickling time! Pickled onions will be a welcome accompaniment to many a meal and for a little effort you will feel very satisfied with yourself.
Thanks to Brydone Organics for providing the pickling onions used in the demonstration
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