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Pickled Onions

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These pickled onions are different - in a really positive way. Crispy, a tiny bit spiced and a touch sweet. None of that vinegar raspiness.

You will need to let them stand overnight while the salting happens, so plan for that when you decide to make them.

Ingredients

Scale
  • 1.4kg (3lb) pickling onions
  • 50g (2oz) table salt
  • 1.14l (2 pints) malt vinegar
  • 20g (3/4 oz) pickling spice
  • 350g (12oz) white sugar (granulated or caster sugar is fine)

Instructions

  1. Peel the onions.
  2. Place the onions in a large colander and sprinkle with the salt, tossing well to ensure they are completely coated.
  3. Leave to stand overnight, then rinse and dry the onions well.
  4. Pack the onions into wide necked jars.
  5. Tip the pickling spice onto a plate and divide it between the jars ensuring that any chillies are evenly shared between the jars.
  6. Place the malt vinegar in a pan and add the sugar. Heat until the sugar is well dissolved, then pour the hot, sweet vinegar into the jars shaking them lightly to ensure that the vinegar runs down between the onions and covers them completely.
  7. Screw the lids onto the jars tightly.
  8. Leave the pickled onions to mature in a cool, dark place for at least 6 weeks.

Notes

Use the quantities in this recipe as a guide for the ratio of each item - your main driver will be the weight of onions that you have to pickle.  You'll also need to judge how many jars you will need by eye, depending on their size.  I used 3 large jars for this quantity but you will need to be flexible.

Keywords: christmas, cheese, gift

Find it online: https://marmaladeandme.com/pickled-onions/