Sharing my Pickled onions

I've started my onions, I'm following 'Sarsons' recipe for my first batch. Than adding a little heat to the second.

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If you fancy pickling your food, I suggest starting with onions or eggs. I find they are two of the easiest to start with and perfect to your own pallet.

Sarsons Recipe

600ml x Sarsons malt vinegar

500g x Pickling Onions

100g x Granulated Sugar

50 x Peppercorns

1tbsp x Corriander Seeds

1bsp x Mustard Seeds

Method

Put the onions in a large bowl and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.


Once peeled, layer in a bowl and sprinkle each layer with salt. Cover and leave overnight or up to 24hrs.


Meanwhile pour the vinegar and sugar into a large saucepan with the peppercorns, mustard seeds and bay leaves. Put the lid on the pan, bring to the boil then remove from the heat and set aside to allow the spices to infuse.


The following day rinse the onions well and pat dry.


Pack the onions into sterilised Jars then use a jug to pour over the vinegar, including the mustard, peppercorns and bay, completely covering the onions. Seal and allow to mature for 6 weeks.

I had a bit of the infused vinegar left over, so I made 'Pickled Eggs'.https://www.chutneyallyearround.co.uk

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