PAM'S PICKLING ONIONS

INGREDIENTS:

Vinegar – You can use white, malt, cider, or spiced.

With spiced vinegar you can prepare your onions & tip vinegar directly into the jars or you can boil it up with extra spices, salt, honey or sugar.

 

Spices – use a selection of spices that appeal to you: here are some -

Pickling spice                     peppers                     celery seeds

Ginger or ginger  powder    chillies                       mustard seeds

cloves                                     peppercorns             whole allspice

dill                                           Salt                              bayleaves

mustard  

*Not a spice BUT you can add rum essence or rum.
For Red Wine drinkers, you can also add your favourite Red Wine & a few dried cranberries or Blueberries on top of the onions before sealing.
The dried cranberries or Blueberries help sweeten the Red Wine... It helps lose the tanin taste & it looks good & tastes fabulous!

 

To Prepare: Immerse onions for 45 seconds in boiling water then plunge into cold water.

Cut top & bottom off onions.

 

Make Brine: One cup salt dissolved into 2.25 litres of cold water.

 

Recommended to leave onions in brine overnight.

 

To Pickle: Boil spices & vinegar for 15 minutes then add 2 cups of honey for each 1.1 litres of vinegar. 

Let mixture cool. 

Pack onions into sterilized jars. 

Strain vinegar mixture (through muslin or cheese cloth etc) then pour over onions. 

Put lid on jars tightly & leave 4-6 weeks before eating.

 

 

 

Edmonds cookbook also has a pickled onion recipe.

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