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Pickled Onions

Category: Condiments, Spreads & Sauces
Servings: 4 500 ml jars
Author: Ian
DATE: 30 December 2024
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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 vinegar
    25 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.