Pickled Onions

PennyAuthorPenny
00

Nothing beats a home made pickle

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Yields231 Servings
Prep Time12 hrs 35 minsCook Time15 minsTotal Time12 hrs 50 mins

 25g salt
 1 kg pickling onions,
 4 teaspoon pickling spices or
 TO MAKE YOUR OWN SPICE MIX
 ½ tspn coriander seeds,
 ½ tspn mustard seed
 ½ tson peppercorns
 ½ tspn dried chilli flakes
 FOR THE PICKLING
 1 litre malt vinegar
 170g sugar
 Or use ready made pickling vinegar and there’s no need for spices but they won’t be as strong

1

Peel the onions

2

Place in a large non metallic bowl

3

Sprinkle the salt over the

4

onions, stir to make sure the salt is covering the onions and leave overnight.

5

In the morning rinse the onions and dry with kitchen towel.

6

Put the spices, vinegar and sugar into a large stainless steel pan.

7

Heat to dissolve the sugar but do not boil.

8

Pack the onions into sterilized jars.

9

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.

10

Seal the jars and leave to cool.

11

The onions will be ready to eat after about 6 weeks but the longer they’re kept the spicier they get

Ingredients

 25g salt
 1 kg pickling onions,
 4 teaspoon pickling spices or
 TO MAKE YOUR OWN SPICE MIX
 ½ tspn coriander seeds,
 ½ tspn mustard seed
 ½ tson peppercorns
 ½ tspn dried chilli flakes
 FOR THE PICKLING
 1 litre malt vinegar
 170g sugar
 Or use ready made pickling vinegar and there’s no need for spices but they won’t be as strong

Directions

1

Peel the onions

2

Place in a large non metallic bowl

3

Sprinkle the salt over the

4

onions, stir to make sure the salt is covering the onions and leave overnight.

5

In the morning rinse the onions and dry with kitchen towel.

6

Put the spices, vinegar and sugar into a large stainless steel pan.

7

Heat to dissolve the sugar but do not boil.

8

Pack the onions into sterilized jars.

9

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.

10

Seal the jars and leave to cool.

11

The onions will be ready to eat after about 6 weeks but the longer they’re kept the spicier they get

Pickled Onions