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.
Method
- 2 days before mix 2 pints of water with 4 oz salt and pour it over the onions.
- Cover it and keep it in a cool place.
- Then drain onions and pat dry.
- Pack into sterilized jars layering pickling spices as you go then pour over vinegar making sure onions are completely covered.
- Store for 4-6 weeks and then they are ready.
- 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.
- I have tried heating the vinegar with spices but find cold vinegar produces the crispest onions.
- I also cover onions with boiling water and leave for 5 mins and find removing skin much easier.
- Enjoy!
Prepared, tried and tested by Carol Taylor
