Pickled onions are one of those piquant condiments that are in almost every home, used to complement cold meats, cheese platters, and, of course, on sandwiches. Try making a toasted cheese sandwich with sliced pickled onions – they work perfectly to complement the cheese and creates a delicious combination.
What about a rare roast beef sandwich with mustard and pickled onions? What a match! Just one or two pickled onions alongside your evening meal will take it to a different level. And don’t forget to try that pickling juice in your next vinaigrette.
Pickled Onions
Pickled onions are one of those piquant condiments that are in almost every home, used to complement cold meats, cheese platters, and, of course, on sandwiches.
Ingredients
- 1 kg small pickling onions or larger pearl onions
- tbsp salt
- 3 cups malt vinegar
- ½ cup brown sugar
- 1 tsp whole coriander seeds
- 1 tsp mustard seeds
- ½ teaspoon whole black peppercorns
- 2 whole cloves
- 2 bay leaves
- 2 sliced chillies only if a hot bite is required
Instructions
To prepare the onions
- To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl.
- Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels.
- Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt.
- Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight.
- Don’t let them sit longer than 12 hours or the onions will lose their crispness
- Rinse well and drain thoroughly.
To make the brine
- Place all remaining ingredients in a medium saucepan and bring to a boil on a medium heat until the sugar is dissolved.
- While the brine is simmering, pack the onions into sterilized mason/Kilner jars.
- Pour the hot brine over the onions and then distribute the spices among the jars.
- Stick a skewer or other long object down the side of the jars to ensure there are no air bubbles.
- Wipe the jar rims down with a clean, damp cloth.
- Place the canning lids on the jars and screw shut while hot to create a vacuum seal.
- Let the onions cool and then place them in a dark place, at room temperature to mature for at least 3-4 weeks before eating, the longer the better as the flavour improves with age.
- Then store them in a cool, dark place where they will keep for up to a year.
Notes
Once opened store them in the fridge where they will keep for 3+ months
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03/07/2024 10:51 pm GMT