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Print Pickled onions

Ancient Egyptians believed the believed onion's circular shape and numerous rings resemble eternal life. With this easy recipe you can worship them in the traditional British way – by eating them with fish and chips, a ploughman's sandwich or cold cuts of meat. Let these mature for at least a fortnight before consuming.

Ingredients

  • 1kg onions
  • 100g salt
  • 1.2 litre water
  • 900ml spiced malt vinegar
  • 1 litre vinegar
  • 5cm cinnamon stick
  • 15ml cloves
  • 15ml mace blades
  • 15ml allspice berries
  • 15ml peppercorns
  • 2 bay leaves

Method

  1. Place the unpeeled onions in a bowl (they are easier to peel after brining). Mix the salt with the water and pour it over the onions.
  2. Place a plate over the onions to ensure they are immersed in the brine. Leave for 24 hours to extract the moisture.
  3. Make a basic spiced vinegar - place the vinegar and the spices in a saucepan, cover and bring up to the boiling point. Remove from the heat and leave to steep for 2 to 3 hours, then strain.
  4. Drain the onions, then peel. Rinse them well and dry them. Pour the spiced vinegar into a large saucepan and bring to the boil. Add the onions, return to the boil and simmer for 1 minute. Drain the onions reserving the vinegar, then pack into prepared jars. Pour over the vinegar to cover the onions. Seal with airtight, vinegar proof covers.
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