Pickled Onions
Yield: 4 500 ml jars
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Ingredients
- 25 g salt
- 1 kg pickling onions (or shallots)
- 25 g pickling spices
- 2 l malt vinegar
Instructions
Sterilise The Jars
- Place jars, lids, and bands in an empty dishwasher and run through a complete cycle with no detergent.
- Leave jars in the dishwasher until ready to fill.
Prepare The Onions:
- Top and tail the onions and place in a large heat proof bowl.1 kg pickling onions
- Pour boiling water over the onions and allow to cool.
- Once cool, the peel will easily rub off the onion.
Pickle The Onions:
- Place the dry, peeled onions in a large bowl and sprinkle the salt over the top. Stir the onions to evenly distribute the salt and leave overnight.25 g salt
- In the morning, rinse the onions and dry with a clean kitchen towel.
- Divide the onions among the sterilised jars.
- Sprinkle the pickling spices into the jars, and fill each with the malt vinegar25 g pickling spices, 2 l malt vinegar
- Screw the tops on the jars and shake gently to distribute the pickling spices.
- Store the jars in a cool, dry place for at least a month before eating. Once opened, store in the refrigerator.