Sunday, February 1, 2009

In a pickle

Home Made Pickled Onions

1kg pickling onions

1/2 cup salt

4 cups white vinegar

2 tablespoons mustard seeds

1 tablespoon peppercorn

1 cup caster sugar

2 bayleaves + extra for the bottles

Placed the onions in a bowl and cover with boiling water. Allow to stand for 5 mins then drain and refresh in cold water. Peel the onions and place in a bowl with the salt. Pour cold water to cover the onions and set aside for 24 hours.

Drain onions and pat dry. Place the vinegar, mustard seeds, peppercorns, sugar and bayleaves in a small saucepan over low heat and stir until the sugar is dissolved.

Divide the onions between 2 x 1 litre sterilised jars (or more smaller jars) . Carefully pour over the vinegar mixture ensuring the onions are completely covered. Add a single bayleaf to each jar. Just poke it down the side.

Seal and store in a cool dark place for at least a week. Use within two months.

Fix yourself a platter with a sharp vintage cheese, crusty bread, pickled onions and some home made relish (if you've got it), pour a beer or glass of wine and lunch is served.

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