Pickled Onions
Created by Jamanda, Monday, 17 September 2007
Description
The definitive pickled onion recipe. Perfectly crunchy, and with a bit of a kick.
Ingredients
At a glance
Cuisine
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Makes
about 4 jars
- 1.3kg (3lb) small pickling onions
- 50g (2oz) salt
- 2 x 30g packets of pickling spices
- 1 or 2 dried bird's eye chillies, halved
- 400g (14oz) sugar
- 1.2l (2 pints) vinegar
Method/steps
- Trim tops and bottoms off onions.
- Put them in a bowl and pour boiling water over them, drain after about 20 seconds.
- Cover with cold water and peel under water.
- Drain again and stick them in a bowl covering each layer with salt.
- Leave overnight.
- Rinse and dry as far as possible.
- Stick in sterilised jars, and share the spices and chillies between them.
- Boil the vinegar and sugar together for a minute.
- Pour the hot liquid over the onions in the jars and screw the lids on tightly.
- Leave 2-3 weeks before eating.
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