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Homemade Traditional English Pickled Onions
An easy recipe for making your own pickled onions, perfect with cheese, cold meats etc.
Ingredients
- 500 g shallots pickling onions or small shallots
- 1/4 cup salt
- 300 ml malt vinegar
- 1/2 tbsp sugar
- 1 dried chilli
- 1/2 tsp mustard seeds
- 1/2 tsp coriander seeds
- 1/2 tsp allspice berries
- 1/2 tsp black peppercorns
- 1 bay leaf
Instructions
- 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
Notes
Perfect for a ploughman's lunch, with a cheeseboard, in sandwiches, salads and so much more
Nutrition
Calories: 462kcalCarbohydrates: 95gProtein: 13gFat: 2gSaturated Fat: 1gSodium: 28363mgPotassium: 1771mgFiber: 18gSugar: 46gVitamin A: 184IUVitamin C: 41mgCalcium: 259mgIron: 7mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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