Who can resist a really good, crisp pickled onion with that sharp vinegar twist and a touch of spice or chilli?
The Art of Pickling
There’s nothing quite like making the most of in-season fruit and veg by turning it into a wide range of chutneys, jams and preserves, and yet for many of us, the art of pickling can seem like something of a mystery. Luckily, with a bit of time and effort and the right kit, preserving nature’s bounty couldn’t be easier.
Storage and Expiration
If stored correctly in properly sterilised jars in a cool, dark place out of direct sunlight, your pickles could last for up to a year if left unopened. Check the individual recipes for any exceptions. Once you’ve cracked open a jar, make sure to refrigerate and eat within approximately 8-12 weeks (though I’d be surprised if it’s not gobbled up sooner!).
We humans have been pickling foodstuffs for at least 4000 years back to the dawn of civilisation. The English historically have tended to pickle onions and cucumbers, probably because these grow well in our climate.
Recipes for pickled onions can be found in print from the early 18th century. The one below is from The Housekeepers Pocket-Book by Sarah Harrison in 1739.
Shop-bought ones are nice but home pickled ones are so much better. You can choose which pickling spices you like pepper, ginger, chilli or something more exotic like Jamaican allspice.
Pickled Onions
Equipment
- Pickling Jars
Ingredients
- 500 ml Apple cider vinegar
- 500 g Small pickling onions or shallots
- 50 g Table salt
- 200 g Honey
- 2 tsp Peppercorns
- 2 tsp Mustard seeds
- 2 tsp Coriander seeds
- 2 Bay leaves
- 2 Red birds eye chillies split lengthways, leave out for less heat
Conversions
Instructions
- Put the onions in a large bowl and carefully pour over a kettle of boiling water. Leave to cool. The skins should now peel off very easily.
- Once peeled and trimmed, layer in a bowl and sprinkle each layer with salt. Cover and leave overnight or for up to 24 hours at room temperature.
- The following day rinse the onions well and pat dry with paper kitchen towel.
- Heat the dry spices in a dry frying pan to develop the flavours. Don't let them burn.
- Meanwhile pour the vinegar and honey into a large saucepan with the peppercorns, mustard seeds, coriander seeds and bay leaves. Heat the mixture gently just enough to dissolve the honey. Then remove from the heat and set aside to allow the spices to infuse.
- Allow the mixture to cool to room temperature. A hot mixture will cook the onions and they will lose their crunch.
- Sterilise your jars thoroughly. I put mine in the oven, heat to 160℃/Fan 140℃ and then once it has reached temperature turn it off and allow the jars to cool.
- Pack the onions into the sterilised jars then use a jug to pour over the vinegar, including the mustard, peppercorns, coriander seeds and bay leaves, adding the split chillies. Leave the chillies out if you prefer them milder. Completely cover the onions leaving no air pocket, seal and allow to mature for at least a month, two is better.
You may also like one of my other favourite recipes …
There is no mention of the coriander seeds. When are they used?
Thanks for pointing that out. I missed that completely! I have amended the recipe to add the coriander seeds with the peppercorns etc.