Pickled onions

A great recipe to use up any smaller onions you have harvested. Or buy some shallots and have a go. I find pure malt vinegar too strong, so have diluted it with water and spirit vinegar. Adjust to taste 👍

Kipp Clark @kipplidge

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Ingredients

30 mins over 24 hours

1 500 ml mason jar full

100 mlmalt vinegar
100 ml5% spirit vinegar (or apple cider vinegar)
100 mlwater
4 tspgranulated sugar
1 tsppickling spice
1bay leaf
1 1/2 tspsalt (only 1 for pickling solution)
1/2 tspmustard seeds
1 (500 ml)jars worth of (small) pickling onions or shallots

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Steps

30 mins over 24 hours

1

Clean and sterilise a 500 ml mason jar.
2

Peel the onions by adding to a bowl and pouring boiling water over them, soak for 1 min. Drain then add to cold water. Peel the onions.
3

Coat the onions in 1/2 tsp salt. Add to a bowl containing kitchen towel and leave overnight, to draw out moisture.
4

Make the pickling solution by heating the vinegar, 100ml water, sugar, 1 tsp salt, sugar, spices and bay leaf to simmering. Leave overnight to cool/infuse.
5

Rince and dry the onions with kitchen roll.
6

Fill the mason jar with the onions (allowing a small gap at top). Mix up the pickling solution, remove bay leaf, and pour over the onions to cover them.
7

Lid them & ideally store for 6 weeks before eating.