Quick Pickled Onions

This recipe is delightfully adaptable. I can recommend adding a variety of spices, sliced garlic and chillies. Go sparingly on the chillies though, the onions really do soak up the heat.

Pickles2

These pickles make wonderful presents. They’re particularly good with cold cuts or gracing the top of your tacos or concealed inside a cheese sarnie.

Recipe (fills 5 small jars)

Ingredients

  • 350 ml white wine vinegar
  • 4 tbsp caster sugar
  • 1 tbsp sea salt
  • 5 peppercorns
  • 1 star anise
  • 1 bay leaf
  • handful fresh thyme
  • 3 red onions

Method

  1. Pour the vinegar into a pan, add the sugar, salt, spices and herbs. Bring to a simmer until the sugar and salt have dissolved. Remove from the heat.
  2. Slice the onions into rounds. Try and keep the round slices intact as it makes it easier to fill up the jars later on.
  3. Put the onion slices in a sieve. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (recipe notes). Pour over the warm vinegar and seal. Cool, then chill in the fridge.
  4. You can enjoy these after a couple of hours in the fridge, but they’re even better a week or two later.

Notes:

  • Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover with just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.
  • Variant of BBC Good Food’s recipe.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s