Monday, 10 January 2011

Recipe: Pickled Onions

500g onions will fill about 1 and 1/2 x 680g jars, depending on the size of the onions. The smaller the onion the less space it takes up.

I have not been able to find any malt vinegar where we live in Turkey, usually used when making pickled onions, but have found that the darkest red grape vinegar that I can find works just as well.

Ingredients -

500g shallots or smallest onions you can find, (up to ping pong ball size will work ok)
1tsp black peppercorns per jar
1tsp mustard seeds per jar
black grape or malt vinegar

Method -

Peel the onions and put into the jars, if you have to use two jars but don't have enough to fill them I just divide the onions between the two.

Then add 1tsp of black peppercorns and 1 tsp of mustard seeds to each jar.

Fill with vinegar until the onions are completely covered.




Seal and store in a cool, dark place.

Try and store them for 2 weeks before using them.


Spiced Vinegar

Once the pickled onions have finished. Stain the sediment from the vinegar and put in a fresh bottle, it makes a lovely spiced vinegar for your chips.


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