Pickled onions are one of those piquant condiments that are in almost every home, used to complement cold meats, cheese platters and, of course, on sandwiches. Try having a toasted cheese sandwich with sliced pickled onions – they work perfectly to complement the cheese and creates a delicious combination. What about a rare roast beef sandwich with mustard and pickled onions? What a match! Just one or two pickled onions alongside your evening meal will take it to a different level. And don’t forget to try that pickling juice in your next vinaigrette.
Pickled Onions
Servings: 6 Time: 35 minutes Difficulty: Easy
Ingredients
- 1kg small pickling onions
(or larger pearl onions) - 3 cups malt vinegar
- 1½ tablespoons salt
- ½ cup granulated sugar
- 1 teaspoon whole coriander seeds
- 1 teaspoon mustard seeds
- ½ teaspoon whole black peppercorns
- 2 whole cloves
- 2 bay leaves
- 2 sliced chillies (only if a hot bite is required)
Method
- To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels.
- Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt
- Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight
- Don’t let them sit longer than 12 hours or the onions will lose their crispness
- Rinse well and drain thoroughly
- Place all remaining ingredients in a medium saucepan and bring to a boil at a medium heat until the sugar is dissolved
- While the brine is simmering, pack the onions into sterilized Mason/Kilner/Ball jars
- Pour the hot brine over the onions and then distribute the spices among the jars
- Use a skewer or other long object to push down the side of the jars to ensure there are no air bubbles
- Wipe the jar rims down with a clean, damp cloth
- Place the canning lids on the jars and screw shut while hot to create a vacuum seal
- Let the onions cool and then place them in a dark place, at room temperature to mature for at least 3-4 weeks before eating, the longer the better as the flavour improves with age
- Store them in a cool, dark place where they will keep for up to a year
- Once opened, store them in the fridge where they will keep for 3+ months