Almost a month ago, I started my first pickling project.
The idea came from nowhere one night whilst thinking about how to use some extra shallots I had in the pantry.
I did some research and marched off to the kitchen to peel some onions, never mind the fact it was 1 in the morning!
Traditionally Silverskin onions are used for pickling which are small and as the name suggests, have a white, silvery flesh but Shallots can be used too, it’s really not set in stone what onions you use!
These pickles are a thing of patience though I warn you, for the best flavor it is best to pickle them for a couple of months before eating.
This could work to your advantage for Christmas.
Getting prepared now will mean you will have some delicious pickled onions to give away to foodie friends or just to make them an extra special item at a family feast, which means more snaffling for you!
You can even customise what flavours to put in to the vinegar and add a festive punch!
It goes without saying that to pickle these you will need some jars that have been sterilised but apart from that, no special equipment here, just a little time!
Lets get cracking!
Pickled Onions
Ingredients
1 kilo Silverskin onions or Shallots
27g table salt
1 Litre malt vinegar
170g granulated white sugar
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon dried chilli flakes
Method
Peel the onions, depending on what kind you have, and place them in a large bowl.
Sprinkle over the table salt and massage it into the onions until well combined, cover and leave to sit overnight.
Rinse the salt from the onions and dry them, setting aside.
In a large sauce pan, add the spices, sugar and malt vinegar.
Gently heat the mixture, stirring, until the sugar has dissolved completely.
Remove from the heat.
Pack the onions into the sterilized jars so no space is wasted.
Carefully pour over the vinegar until it reaches almost the top of the jar.
(Transferring the vinegar to a measuring jug or using a funnel to pour will be easier and safer than transferring straight from the sauce pan!)
Make sure there are no air pockets in the jar and seal.
Cool thoroughly before adding to the fridge to keep for 1 to 2 months.
