Name: Pickled onions
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Makes 2 large jars
Cuisine: British
Ingredients: 500g small shallot; 50g salt; 500ml malt Vinegar; 200g clear honey

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Pickled onions

Pickled onions

Sarah Cook

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Makes 2 large jars

Easy

Prep: 15 mins

Cook: 5 mins

plus overnight soaking

A star rating of 4.6 out of 5.27 ratingsRate

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Preserved shallots in malt vinegar make a classic condiment that will never get old. Beautiful with cheese and cold meats

Dairy-free

Egg-free

Nut-free

Vegetarian

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A star rating of 4.8 out of 5.38 ratings

Ingredients

Nutrition

Units:

MetricUS

500g small shallot
50g salt
500ml malt Vinegar
200g clear honey

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Nutrition: per serving

kcal37
fat0g

low
saturates0g
carbs8g
sugars8g
fibre0.3g
protein0.5g
salt0.3g

Method

step 1

Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
step 2

Next day rinse the onions well and dry with kitchen towel. Place the malt vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
step 3

Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

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A star rating of 4.6 out of 5.27 ratings

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