Spiced pickled onions

Spiced pickled onions

By
From
Encyclopedia of Food and Cookery

Long soaking in salted water helps keep the onions crisp.

Ingredients

Quantity Ingredient
1kg small pickling onions
100g salt, plus 1 teaspoon extra
500ml white vinegar
170ml water
75g sugar
1 tablespoon pickling spice
1 red chilli, (optional)

Method

  1. Soak onions in boiling water to cover in a large bowl for 15 minutes. Drain and peel.
  2. Return onions to bowl and soak in fresh water to cover, with 100 g salt, for 48 hours (cover bowl with plastic wrap). Drain and rinse onions.
  3. Place vinegar, 170 ml water, sugar, pickling spice, chilli (if using) and remaining salt in a large heavy saucepan and bring to the boil. Add onions and cook for 5 minutes.
  4. Divide onions between sterilised preserving jars and add hot spiced vinegar to cover. Seal jars with lids and let stand in a cool place for at least 2 weeks before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again