These pickled onions (and cucumbers too) are amazing with cheese, salads, in sandwiches or our favourite, on tacos. So much better than shop bought (as you control the flavour) and surprisingly easy. Just make sure you save those old jam jars and sterilise them properly by giving them a proper scrub then either boiling for 10-minutes in a pan (along with the lids) or putting into an oven set at 160C for 10-minutes.
This makes one small jar, so if you have bigger jars, just increase the ratio.
1 - Thinly slice 3 red onions and place into a colander. Pour over boiling water straight from the kettle and leave aside to cool.
2 - In a pan, add 300ml of white wine or cider vinegar, 2 tbsp brown sugar, 1 tbsp salt then your flavourings of choice: I used 6 peppercorns, 1 star anise, 2 bay leaves and a tsp mustard seeds. Like it hot? Add a couple of chillies. But leave them out if you want it plain and simple.
3 - Bring to the boil then simmer for a minute and take off the heat.
4 - Pack the red onions into a sterilised jar. Pour over the pickling liquor to the top, put on the lid firmly and keep aside until cool. You can keep them unopened in the fridge for 6 months or consume within 2 weeks after opening. Remember: the flavour develops with time.
NOTE - For pickled cucumbers, thinly slice half a cucumber and repeat exactly the same method.
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