Pickled onions are a great addition to many dishes ranging from a Ploughman's lunch to fish and chips, to salads and baked goods. Pickled onions come in several forms including whole small baby onions or grated red onion. Depending on how they are prepared and stored, they can last for several years in storage.
Generally, they are very easy to prepare and do not take a long time to make:
Step 1) Peel and wash 1kg of pickling onions. Dry them off and place them in a large bowl, covering them with 30 grams of salt. Cover and leave overnight.
Step 2) Rinse off all the salt and dry the onions as much as possible.
Step 3) In a saucepan, bring 1 litre of malt vinegar to the boil adding herbs and spices of your choosing (for example chilli, garlic, dried herbs etc). Also add 180 grams of sugar which helps with flavour and acts as a preservative. Remove from a rolling boil after a minute.
Step 4) Pour the boiling mixture over the onions until completely covered and seal the jars (try and minimise any air gap at the top of the jar).
Step 5) Leave for 2-3 weeks for the flavours to develop and for the pickling process to complete.
Step 6) Enjoy!
The Bushgear Team
Photo:By © User:Colin / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=26689765