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Pickled onions are one of the easiest things to make. Not only do they taste good, they last for ages and are great for a snack and picnics.
If you have made our homemade salami, then this is a must as the two pair together so well.
Ingredients:
- 1/4 cup salt
- 1kg small pickling onions
- 2 tbsp chilli flakes
- 4 bay leaves
- 1 tbsp peppercorns
- 4 cups white vinegar
- 1/2 cup white sugar
- Pickling Spice Mix:
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon dried chili flakes
Method:
- Combine salt and 4 cups of water in a large glass bowl. Stir until salt dissolves.
- Peel skin from onions, leaving onions whole. Add to salted water. Cover. Stand at room temperature overnight. This will help give your onions a crunch to them during the pickling process.
- Drain onions. Rinse under cold water. Pack into 4 x 3-cup capacity sterilised jars, layering with chilli flakes, bay leaves and peppercorns.
- Place vinegar, sugar and pickling spice into a saucepan over low heat. Cook, stirring, for 15 minutes or until sugar has dissolved. Bring to the boil. Simmer, uncovered, for 15 minutes or until syrup thickens slightly. Set aside to cool completely. Strain liquid. Pour over onions, making sure onions are completely covered. Seal jars.
- Allow to stand for 3 – 4 weeks before eating.
- Once opened store in the refrigerator.
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