jamanda
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Pickled Onions
Ingredients
- 1.3kg (3lb) small pickling onions
- 50g (2oz) salt
- 2 x 30g packets of pickling spices
- 1 or 2 dried bird's eye chillies, halved
- 400g (14oz) sugar
- 1.2l (2 pints) vinegar
Recipe
- Trim tops and bottoms off onions.
- Put them in a bowl and pour boiling water over them, drain after about 20 seconds.
- Cover with cold water and peel under water.
- Drain again and stick them in a bowl covering each layer with salt.
- Leave overnight.
- Rinse and dry as far as possible.
- Stick in sterilised jars, and share the spices and chillies between them.
- Boil the vinegar and sugar together for a minute.
- Pour the hot liquid over the onions in the jars and screw the lids on tightly.
- Leave 2-3 weeks before eating.
Comments
They will keep for at least 6 months.
To easily sterilise your jars and lids, put them in on the hottest setting in the dishwasher.
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welsh lamb
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Hi - can I ask for some advice please?
Followed this recipe - the onions were rock hard when I salted them - but when I looked at them the following day some seemed very soft 
Will them harden up in the jar or have I somehow made a mistake ( eg got the amount of salt wrong)
Many thanks
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earthyvirgo
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| welsh lamb wrote: | Hi - can I ask for some advice please?
Followed this recipe - the onions were rock hard when I salted them - but when I looked at them the following day some seemed very soft
Will them harden up in the jar or have I somehow made a mistake ( eg got the amount of salt wrong)
Many thanks |
Have has this problem a few times in recent years.
I used to make pretty good Pickled onions ...even named them"Wickedly Pickledly Onions" but they were definitely not wicked last year.
I wondered if I'd soaked them in the brine mix too long?
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