EASY PICKLED ONIONS RECIPE
Want to know how to peel shallots without crying? I have a tip for you in my easy pickled onions recipe
Pickled onions are a year round favourite snack of mine. Great with a ploughman's lunch in summer through to snacking on at Christmas. The tasty snack that packs a crunch (see what I did there).... groan
Easy pickled onions recipe, you'll need:
- 3 kilograms of shallots or baby onions
- 100 grams of salt diluted in 1.2 litres of hot water
- 1 litre of Malt vinegar
- Pickling spices - you can buy this ready mixed which saves you buying about 10 spices you’ll never find a use for again!
- Air tight jars
1) Peel your shallots like this for no crying!
Now, I’m going to reveal shallot-peeling secret, you might have heard of this before but I’m amazed by how well this worked, so I’m very proudly sharing it
Chop the tops and the bottoms off all of your shallots and place them in a bowl with their skins still on. Pour hot water over them and leave them until the water has cooled. Once the water is cool you’ll find they are really easy to peel. A brilliant time saver with no tears involved
2) Brine time
Mix your salt water. 100 grams of salt to every litre of water, making sure you’ve got enough to cover your shallots. Leave your shallots in the brine over night. After the shallots have been soaking in the brine overnight, drain them and run cold water over them. Then, pat them dry and they’re ready to make into pickled onions
3) Sterilise your jars
Before you put the onions into jars, you need to sterilise the jars. Pre-heat your oven to 100C and wash your jars with hot water. Place the jars in the oven for 5 minutes. If you’re using Kilner or Bell jars make sure to remove the rubber parts before putting them in the oven.
4) Prepare your vinegar
Add the spices and malt vinegar to a pan and bring to simmering point. If you want to make sweet pickled shallots, you’ll need to add 2 tablespoons of sugar at this point
All i'm saying at this stage is to watch how many chillies are in your pickling mix - if you're not a chilli fan you might want to take a couple out
Once the jars are cool, pack them with your onions and pour over the pickling vinegar. Seal up your jars and leave them in a cupboard, occasionally giving the jar a bit of a shake, for 5-6 weeks, by which time your pickled onions will be deliciously crunchy and packed with flavour
If you've got the bug for making yourself delicious treat or making yummy gifts, take a look at my County & Seasonal posts for some more inspiration