Homemade Pickled Onions
Calories:
Ingredients
- 300 g bitesized onions or shallots (~ 20 onions)
- 150 ml Sarson’s pickling malt vinegar (~ 2/3 cup) - plus more if needed
- 1/2 tsp caster sugar
- 1/2 tsp salt
- 1 tsp mixed peppercorns
Instructions
- Top and tail the onions, then peel them whole. Blanch them in a pan of boiling water for about 3 minutes, unit they are just beginning to soften slightly, then drain.
- In a separate small pan, add the pickling vinegar, caster sugar and salt. Heat very gently for a minute or two, just until the sugar has dissolved - don’t allow the mixture to become very hot.
- Add the onions to a clean jar, and pour over the vinegar. Add the peppercorns, and if necessary, add more vinegar until the onions are completely covered. Store in the fridge. The pickled onions will be ready to eat a few hours later.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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