Amsterdam Onions

Amsterdam Onions

By
From
Pickled
Makes
1 × 500 ml jar

I already told you that the word pickle comes from the Dutch word pekel, which means brine. So it’s no surprise that pickles are a big part of my motherland and my upbringing. These bright yellow pickled onions were my favourite as a kid. You’d see huge jars of them in the back of the frituur, which is like our Dutch version of a fish ’n’ chip shop or a dirty kebab place.

Ingredients

Quantity Ingredient
250g pickling onions
250ml white wine
250ml cider vinegar
6 saffron threads
1 bay leaf
1 teaspoon mustard seeds
2 tablespoons granulated sugar
pinch sea salt

Method

  1. Place the onions in a large bowl and cover in boiling water. Leave for 1 minute, then drain and allow to cool.
  2. Once cool enough to handle, peel the onions and pop them into a clean jar.
  3. Combine the vinegars, and remaining ingredients in a medium-sized pan and bring to the boil.
  4. Take off the heat and immediately pour the hot vinegarbrine over the onions in the jar.
  5. Allow to cool, put the lid on and refrigerate for 3 weeks before eating. These will keep in the fridge for 6 months.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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