Pickled Onions

Method

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1. Cover the unpeeled onions with boiling water for 30 seconds, drain, and the skins will slip off easily. Trim the roots as little as possible.

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2. Layer the peeled onions in a bowl with the salt, cover, and leave 12 hours.

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3. Meanwhile, bring the vinegar, sugar and all the spices to a simmer for 10 minutes, then take it off the heat and leave it to go completely cold.

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4. Rinse the onions thoroughly under cold water and dry them well on a cloth.

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5. Pack them tightly into sterilised jars with a bay leaf and a chilli in each.

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6. Pour the cold spiced vinegar over, including the spices, until the onions are completely covered.

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7. Seal and leave six weeks in a dark cupboard before opening.

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Chef’s Tips

• Dry salt, never a wet brine. Wet brine gives soft onions.
• Cold vinegar over. Hot vinegar makes them slippery.
• Six weeks minimum. They are harsh before that.

Pairing Suggestions

• A ploughman's
• Fish and chips
• A pint

Storage & Reheating

Sealed in a dark cupboard for 12 months. Refrigerate after opening.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.