Pickled Onions
Prep. Time:
15 mins
Baking Time:
Total Time:
48 hours
Serves:
2 large jars
Onions (red, white, yellow ... large ... small ... shallots) all pickle beautifully, extending their shelf life but more importantly, adding a kick of acidity to their taste.
Relaxed Recipes
Author:
Ingredients
4 lbs onions and shallots, of all colors and sizes
3 pints water
100g sugar
juice of 1 lemon
5g fennel seeds
5g cumin seeds
5g coriander seeds
5g caraway seed
10g mustard seeds
4 pints white distilled vinegar
Instructions
Make a light syrup from the sugar and water. Add the lemon juice and pour in the vinegar.
Wrap all the seeds in a muslin bag and drop it into the pickling liquid.
Chop your onions and shallots and drop them into the pickling liquid.
Store in Mason jars. I find these useable after 48 hours, but I've seen other people use the pickled vegetables much earlier.
Pantry Essentials inspired by this recipe from The Great British Baking Show ™
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