Pickled Onions (and other vegetables…)

Pickling has been around for a long time as a way of preserving excess vegetables for the year ahead – most pickles are now bought ready made and eaten with cheese and meats (and whenever the moment strikes). I’ve long wanted to make pickles myself, and since a family member has shown me how – I thought I’d give it a go and share the results!

You’ll Need:

  • Kilner Jars or Empty Jars
  • 1 Litre Pickling Vinegar (I use Sarsons ready to use malt pickling vinegar, but you can make up your own if you prefer)
  • 1kg Pickling Onions (Or shallots) (Or try chillies, beets, dill cucumbers amongst others)
  • 1 or 2 Small Chillies, Sliced
  • White Mustard Seeds
  • Dried Chilli Flakes
  • Free Flow Salt

To Make:

  • Start by topping and tailing the onions (Don’t worry about doing this for chillies or dill cucumbers)
  • In a pan of boiling water, blanch the onions for 20 seconds and then place into a large bowl of cold water
  • Peel the onions and place into a separate glass bowl and salt – toss, add a little more salt, cover and leave overnight. For vegetables that don’t need peeling, simply place into a glass bowl and salt
  • The following day, heat your oven to 80c and pop the glass jars (minus any rubber seals) in for 30 minutes – place rubber seals into a bowl and pour boiling water on top and then dry
  • Rinse the onions of salt and dry thoroughly – pack into the sterilized jars with a couple of chilli pieces, a teaspoon of mustard seeds and if you like your onions hot – a sprinkling of chilli flakes. Top up with pickling vinegar to the very top of the jar, then seal with a piece of clingfilm and screw the top on.
  • Label with the date pickled and store in a cool dark place for a good couple of weeks before eating

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