Tuesday, 20 October 2009

On Sunday we...

...decided to have a go at home made pickled onions as it was rainy outside.

After much searching online I found this simple recipe for just the right quantity of pickle.

1.5kilos of pickling onions
1.5 litres of water
50 grams of pickling spices
1 litre of malt vinegar

Joey was of course on hand to help, which just means oversee to cats, so it was left to Mr B and I to peel the onions. A fiddly job to say the least but we managed to get them done without shedding too many tears.

Boil up the water and salt until the salt has dissolved. Once cooled the onions soaked in this for two nights to make them extra crunchy (make sure they stay below the surface by weighting them down with a plate)
Two days later sit a glass bowl over a pan of boiling water with the vinegar and pickling spice in it. Gently heating it through, take off the heat and leave to steep for about 3 hours (keep a lid or plate over the top to hold the flavours in)

While this cools sterilise the jars (difficult to say how many are needed as we re-used an assortment of old ones)
Rinse the onions and fill the jars with them, pouring the now cold, sieved vinegar over the top.
Then lids and labels on and they are good to go in about 2 months.

Perfect timing for Christmas presents x

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