Sweet Aromatic Pickled Onions
Pickle your own onions in a sweet slightly sharp aromatic vinegar
Equipment
- Pickling Jars
Ingredients
- 500 ml Apple cider vinegar
- 500 g Small pickling onions or shallots
- 50 g Table salt
- 200 g Honey
- 3 Cloves per jar
- 2 Bay leaves
- 1 sprig Rosemary
- 2 cm Strip of Root ginger optional, if you like a bit of zing
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.
- Meanwhile pour the vinegar and honey into a large saucepan with the cloves 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 cloves, rosemary and bay leaves. Completely cover the onions leaving no air pocket, seal and allow to mature for at least a month, two is better.
Nutrition
Calories: 529kcalCarbohydrates: 125gProtein: 7gFat: 1gSaturated Fat: 1gFiber: 8gSugar: 102g
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