Twenty-four hour party pickles

Twenty-four hour party pickles

By
From
The Hang Fire Cookbook
Makes
2 x 500ml jars

These simple bright yellow and red onions pack a punch with barbecue and look vibrant on the side of the plate. They’re easy to make and ready in just twenty-four hours. We like to make two jars’ worth of pickled onions: the yellow ones spicy, the pink ones sweet. You can also add them to ’slaw for a little sweetness or heat.

Ingredients

Quantity Ingredient

For the spicy onions

Quantity Ingredient
500g white onions, peeled
250ml distilled white vinegar
1 tablespoon chilli flakes
1 tablespoon * louisiana hot sauce part ii: the sauce [rid:33221], or your favourite hot sauce
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 teaspoons fine sea salt

For the sweet onions

Quantity Ingredient
500g red onions, peeled
250ml distilled white vinegar
100g white sugar
100g soft light brown sugar
2 teaspoons fine sea salt

Method

  1. Follow the same method for both types of onion. Make in two separate batches, one red, one yellow.
  2. Start by slicing the peeled onions in half down the centre and then into medium slices, about 3mm or so thick.
  3. Mix the remaining ingredients for each type of onion in two separate non-reactive saucepans and bring to the boil over low heat, making sure all the ingredients are well mixed. Add the onions, stir for 2 minutes, then turn off the heat.
  4. Use tongs to add the onions to the sterilised jar (see recipe note), pushing them down until they’re fairly compact. When all the onions have been added, pour over the remaining vinegar solution. With the handle of a wooden spoon, prod the onions to dispel any little air bubbles. Cover the top of the jars with a piece of baking parchment and screw the lid on tightly. Allow to cool completely, then store in the fridge. They will be ready to eat the following day and are best if eaten within 7 days of making. However, they will keep for months in the fridge and will develop in taste.

How to sterilise your jars

  • To sterilise jars, preheat the oven to 140°C. Wash the jars in hot soapy water and rinse them well. Place them upside down in the oven for 30 minutes. Remove carefully and turn them the right way up, being careful not to touch the insides. When done, immediately fill your sterilised jars as described above.
Tags:
barbecue
BBQ
Southern
America
Deep South
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