Pickled Onions
We love pickled onions! Couple a pickled onion with a ploughman’s lunch or maybe with some cold meats after Christmas Dinner, there is nothing more satisfying than the crunch of a pickled onion along with the spicy vinegary taste! This is our recipe.
Pickled Onions
Servings: 1 1 litre jar
Calories: 1194kcal
Equipment
Ingredients
- 750 g Pickling Onions or Shallots
- 750 ml Malt Vinegar
- 150 g Granulated Sugar
- 2 tsp Coriander Seeds
- 1 tbsp Mustard Seeds
- 20 Peppercorns
- 3 Bay Leaves
- 40 g Salt
Instructions
- Peel the onions or shallots and place them in a bowl. (Quick tip: If you put the onions in boiling water for 30 seconds and then plunge them in ice cold water, they'll be really easy to peel!) Sprinkle all of the salt on and toss the onions so that they are all well salted. Leave them overnight or, better, for 24 hours
- Put all of the ingredients for the vinegar (sugar, coriancer, mustard seeds, peppercorns and bay leaves) into a pan and gently bring it to a boil. Once boiling turn the heat down and simmer for five minutes
- Stick a lid on the pan and leave the spices to infuse until the onions are ready
- Once the onions have had their time in the salt, rinse them well and stuff them into a jar (we use a Kilner jar). Fill the jar with the vinegar solution ensuring that all of the onions are covered. Leave for about six weeks to mature. They'll keep for ages but they won't last that long!
Nutrition
Calories: 1194kcal | Carbohydrates: 283g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Sodium: 15598mg | Potassium: 2637mg | Fiber: 28g | Sugar: 209g | Vitamin C: 61mg | Calcium: 335mg | Iron: 11mg