Pickled onions
Recipe by Rhoda Rutherford
1kg small pickling onions
4 tablespoons salt
400ml vinegar ( malt, brown, or white balsamic all work well)
2 tablespoons sugar
Whole spices
(u want to use on a per jar measure, like 1 cinnamon stick per jar, maybe 5 all spice 1 bay leaf ect. Also go with spices u like or think might taste good)
Cinnamon
All spice
Coriander seeds
Pepper corns
Bay leaves
Prep. Time → 30 min
1. Drop onions into a pot of boiling water. Bring water back to the boil, transfer onions to a bowl of cold water.
2. Using a very sharp knife, top and tail them, cutting just enough of to allow u to remove the outer skin.
3. Put them into a glass bowl and sprinkle with the salt, turning them so that they are covered. Cover the bowl and leave for 24hous, stirring about every 6 hours so that the onions are evenly salted.
4. Rinse and dry then thoroughly.
5. Pour vinegar into a pot add spices and sugar and being to the boil. Cover and allow to cool.
6. Pack onions loosely into sterilized jars and cover with vinegar, tapping the side to release and bubbles.
7. Seal and store in a cool place for 2 months before using.
side dishes, onion, onions, spice, vinegar, pickles September 06, 2013 17:01
Can't wait to try this recipe!