Difference between revisions of "Pickled onions"
From Combobulate
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
| + | [[File:Pickled onions.jpg|200px|thumb|right|Batch 1...]] | ||
== Introduction == | == Introduction == | ||
Latest revision as of 12:39, 3 October 2016
Introduction
It's pickling time.
Ingredients
- Shallots / onions
- 1.1L malt vineger (or 1.13L IIRC, thats the size of the bottles from Sainsburys)
- 200ml Red wine vinegar
- 2 tbs brown sugar
- 2 tsp corrainder seeds
- 1 tsp black peppercorns
- 4 dried chillie
- 4 bay leaves
- A few sprigs of sage.
For the brine
- Salt
Method
Peel the onions, put in a big bowl and dust liberally with salt. Cover with boiling water and leave overnight.
Sterilise the jars by washing and placing in a cool oven. Turn oven to 180C ish and leave for an hour
In a pan stick the vinegars and other bits and gently heat until the sugar has dissolved.
Once the jars are cooling bung in the onions and add the liquid from the pan whilst still warm. Stick on the lids and leave for at least a month before eating.
