Pickled Onions

PennyBy Penny  

May 16, 2015

Nothing beats a home made pickle

  • Prep: 12 hrs 35 mins
  • Cook: 15 mins
  • Yields: 2-3 1lb jars

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

1Peel the onions

2Place in a large non metallic bowl

3Sprinkle the salt over the

4onions, 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.

6Put the spices, vinegar and sugar into a large stainless steel pan.

7Heat to dissolve the sugar but do not boil.

8Pack the onions into sterilized jars.

9Pour 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.

10Seal the jars and leave to cool.

11The onions will be ready to eat after about 6 weeks but the longer they’re kept the spicier they get

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