Pickled onions

Pickled onions

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg small pickling onions, peeled and lightly trimmed, (see Cook’s note)
60g salt
115g caster sugar
500ml white-wine vinegar
2 teaspoons coriander seeds
1 teaspoon fennel seeds
4 cardamom pods
2 teaspoons black or white peppercorns
4 bay leaves

Method

  1. Put the onions in a large non-reactive bowl and scatter with 2 tablespoons of the salt. Cover with water and weight the onions down with a plate, keeping them submerged. Leave to stand at room temperature overnight.
  2. Drain the onions and rinse well under cold water, then drain again.
  3. Combine the remaining 1 tablespoon of salt, sugar, vinegar, spices, bay leaves and 250 ml of water in a large saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the onions and simmer for a further 10 minutes.
  4. Use a slotted spoon to transfer the hot onions into warm sterilised jars. Cover with the pickling liquid and seal the jars immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Eat pickled onions as a snack, or use in place of raw onion when making casseroles, stews or soups. A good trick for peeling the onions easily is to put them in a large heatproof bowl, cover with boiling water and set aside for 15 minutes. This helps soften their skins so they slide off with less effort and tears! Make sure you trim only a little off the onions, as you want them to hold together in one piece.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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