Friday, October 28, 2011
Pickled onions are really easy to make, they just take a little time and patience.
Start off by putting a pot of water on to boil, trim the top and base of some pickling onions (or shallots) making sure not to cut off too much, and finally sterilising your jars.
Pour the boiling water over then onions and let them stand for a minute or two. Drain and peel the skin off. Don't let the onions sit for too long in the water.
Pack the onions in a jar and sprinkle over a spoon of sugar, top with cold water, seal and store for 24 hours in the fridge.
The next day thoroughly rinse the onions.
Assemble your spices. The mix you use is entirely up to you, some of the classics are bay leaf, cinnamon, chilli flakes, cloves, all spice, star anise, mustard seeds, ginger and cumin. Or just use a pack of pickling spices (which are great to use when cooking corned beef).
I went for a mix of coriander, bay, mustard seeds, a dried chilli, cloves, and all spice.
Evenly distribute the spices amongst the onions, fill the jar three quarters with malt vinegar, top off with cold water. Seal the jar and store in a cool dark place for at least a month before eating.