Pickled onions

Pickled onions

By
From
British Seafood
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
1kg silverskin onions, peeled and root trimmed but intact
100ml dry white wine
100ml white wine vinegar
100g caster sugar
2 bay leaves
5 juniper berries
10 black peppercorns

Method

  1. Put all the ingredients into a saucepan and bring to a simmer over a medium heat. Simmer for 1 minute, then remove from the heat and allow to cool. Transfer to a kilner jar or airtight container, seal and leave for at least 24 hours, preferably a week before using. Stored in a sterilised jar in the fridge, these pickled onions will be good for 3 months.

Pickled baby onions in red wine

  • Prepare 16 baby onions as above, using red rather than white wine and red wine vinegar. Omit the juniper berries.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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