Classic pickled onions

I am a fan of pickled onions. It was one of those odd cravings I had when I was pregnant and I still go through phases when I want to munch on them.

I realise for some the tedious job of peeling onions can put you off, but block out an hour of your day and you will be rewarded for months with crunchy, tangy pickled onions.

 

 

 

Photo: Simon Lambert
Photo: Simon Lambert
Classic pickled onions


Makes 2 1-litre jars

2 1-litre glass jars with tops, sterilised

1kg pickling onions

1½ Tbsp salt

3 cups malt vinegar

½ cup sugar

1 Tbsp honey

1 tsp coriander seeds

1 tsp mustard seeds

½ tsp black peppercorns

2 bay leaves

2 whole cloves

2 all spice berries

Method

Pour boiling water over the pickling onions and allow to sit for 15 minutes. Drain, trim the tops and bottoms and remove the outer skin.

Place the peeled onions in a non-reactive bowl and sprinkle with the salt. Toss the onions in the salt and leave them to sit for 12 hours. If you let them sit longer, it can alter the crunch.

Rinse off the salt and pat dry.

Put the onions in the sterilised jars.

Now, the brine. Place the vinegar, sugar, honey, spices and bay leaves in a large pot.

Bring to the boil.

Pour over the onions until they are completely covered.

Place the lids on tightly, wipe the jars and label with the date.

Now, the hard part: you need to be patient for at least a month, but if you can hold out for three months, even better. Once opened, store in the fridge.

Will last a good three months once opened.

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