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Pickled Onions

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Pickled Onions are a perfect topping for sandwiches and a pretty edible gift for a friend

Pickled Onions are hard to source where I live and if I chance upon any they are so expensive and such a small jar. Just a no-no for me.
So I started pickling out of necessity rather than want but now I love it.
It’s quick(ish) most times and I know what goes in it (bonus) no nasties, so win, win, and also along the way I have gleaned recipes for pickles from other ex-pats. Jalapenos, sour kraut which is similar to the way Thais pickle cabbage, the list is endless and over the coming weeks, I will share them with you.

Ingredients for Pickled Onions:

  • 2 lb Pickling Onions, peeled.
  • 1½ pints pickling vinegar. I use white vinegar or a mix of apple cider and white vinegar.
  • 2 tbs Pickling spices or your mix, again I mix black, white peppercorns, coriander seeds, mustard seeds, bay leaf.
Pickled Onions in a Consol jar
Pickled Onions

Method

  1. 2 days before mix 2 pints of water with 4 oz salt and pour it over the onions.
  2. Cover it and keep it in a cool place.
  3. Then drain onions and pat dry.
  4. Pack into sterilized jars layering pickling spices as you go then pour over vinegar making sure onions are completely covered.
  5. Store for 4-6 weeks and then they are ready.
  6. They are the crispest onions I have eaten, far better than shop-bought, and generally don’t get to 4 weeks let alone 6 weeks as they get dipped into by the family.
  7. I have tried heating the vinegar with spices but find cold vinegar produces the crispest onions.
  8. I also cover onions with boiling water and leave for 5 mins and find removing skin much easier.
  9. Enjoy!

Prepared, tried and tested by Carol Taylor

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