Pickled onions are a great Brittish staple. You just can’t imagine the classic ploughman’s lunch without pickled onions gracing the plate. They are the perfect addition to any cold meat or cheese platter too.
If you can’t get those tiny pickling onions just use small shallots for this pickled onions recipe. Pickling anything is all about making up a brine to steap your chosen veggies, onions in this case, and thengetting into the vinegar part and then allowing time to do the rest for you.
This recipe for pickled onions requires them to ‘rest’ for four weeks before you use them so that they are packed with flavour.
Remember folks, patience is a virtue!
You can make these pickled onions now and then set them aside to add to your Christmas foodie hampers. Nothing like getting a head start on that Christmas prezzie panic!
Karon x
- 500g/1lb 2oz pickling onions or small shallots
- ¼ cup salt
- 300ml/1/2 pint malt vinegar
- ½ tbsp sugar
- 1 dried chilli
- ½ tsp mustard seeds
- ½ tsp coriander seeds
- ½ tsp allspice berries
- ½ tsp black peppercorns
- 1 bay leaf
- Peel the onions by topping and tailing them with a sharp knife and submerging in boiling water for 5 minutes, the skins will come off easier with less tears
- Put them in a bowl with the salt and enough water to cover. Weight them down with a small plate so they are completely submerged and set aside in this 'brine' for 24 hours
- Heat the vinegar and all other ingredients to a simmer for 10 minutes
- Remove from heat and leave over night to infuse
- Drain and dry the onions and pack into a sterilised jar.
- Pour over the vinegar and spices
- Pop on a lid and leave in a cupboard for 4 weeks to mature before using
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