Pickled Onion Recipe

Onions White and Red, also shallots

Pickled Onion Recipe

Ingredients:

• 3 lb (1.4 kg) pickling onions or shallots
• 1 lb (450 g) salt
• 2½ pints (1.4 litres) water
• Approx 1 pint (570 ml) Spiced Vinegar (See recipe for Quick Spiced Vinegar)

Method:

1. Make a brine by boiling the water and salt together in a pan until all the salt has dissolved. Leave until quite cold before using.
2. Peel the onions and soak in the brine for 24 hours, using a plate or something similar to keep the onions below the surface of the brine.
3. Rinse well.
4. Pack into clean, sterilized jars and cover with cold spiced vinegar.
5. Cover and label with contents and date.

Note: Leave for a couple of months before using.  If you want a sweeter pickled onion, add a teaspoon of sugar to each jar of onions.

Quick Spiced Vinegar Recipe

Ingredients:

• 2 in (50mm) stick of cinnamon
• 1 teaspoon cloves
• 2 teaspoons allspice
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seed
• 2-3 bay leaves
• 2 pints (1.1 litres) vinegar

Method:

1. Place the vinegar and the spices (tied in a muslin bag) in a heatproof basin and stand the basin over a saucepan of water.
2. Cover the basin with a plate or the flavour will be lost.
3. Bring the water in the pan to the boil and then remove it from the heat.
4. Set aside for 2 – 3 hours to allow the spices to steep in the warm vinegar.
5. Strain the vinegar and cool.