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Pickled Onions – Week 3 – 10 Weeks of Christmas Recipes

How to make your own pickled onions at home for Christmas!

Pickled onions, Pickled Onions – Week 3 – 10 Weeks of Christmas Recipes

WEEK 3 – PICKLED ONIONS

 

You’ve been loving these recipes so far, thank you all for your feedback and photos! This week’s recipe is for perfect pickled onions.

Following last week’s chutney recipe and damson gin before that, we’re now on week 3 of our Christmas Recipe series. Over the next 7 weeks we’ll be giving you some more delicious recipes that you can make now so they’re ready for Christmas.

So this week’s pickled onion recipe takes about 30 minutes of prep, then 24 hours’ brining time. All you have to do after that is leave them to mature for a month or two (they get better the longer you leave them), and then serve them up at Christmas!

View & Print Pickled Onions recipe

Download Pickled Onions Recipe (113 downloads)

 

Ingredients:

  • 500g shallots or pickling onions
  • 1 tsp mixed peppercorns
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 400ml malt vinegar
  • 1 tsp mustard seeds
  • 60g salt
  • 4 cloves
  • 1 cm cube fresh ginger, peeled
  • 1 tsp dried chilli flakes
  • 75g demerara sugar

 

Equipment:

  • Pan
  • Measuring Jug
  • Sealable jars (approx. 16)
  • Hob
  • Knife
  • Spoon
  • Chopping board
  • Large Bowl

Method:

  1. Make brine – put the salt in a pan with 600ml water, bring it to the boil then cool.
  2. Peel the shallots – top and tail, pop into a bowl, pour some boiling water over them for a few minutes, then drain. They should now peel very easily.
  3. Add the peeled shallots to the brine, cover, then leave for 24 hours somewhere cool. After 24 hours, wash them under cold water, then drain and dry carefully.
  4. Add all the remaining ingredients to a pan, heat gently to dissolve the sugar, then allow the mixture to cool slightly.
  5. Sterilise the jars in a hot oven for 10 minutes or so.
  6. Add the shallots to the jars. Remove the ginger and cinnamon from the vinegar mix.
  7. Pour the mix over the onions and make sure each jar has bits of the spices in.
  8. Seal jar the jars and store in a cool, dry place for at least 1 month. They’ll be better after 2 months though!

Voila perfect pickled onions!

Chef’s tip: for extra spicy onions add a small fresh chilli that has been pierced with a fork to each jar

Let us know how you get on! We’d love to see your pictures and comments on social media:

Pickled onions, Pickled Onions – Week 3 – 10 Weeks of Christmas RecipesPickled onions, Pickled Onions – Week 3 – 10 Weeks of Christmas RecipesPickled onions, Pickled Onions – Week 3 – 10 Weeks of Christmas RecipesPickled onions, Pickled Onions – Week 3 – 10 Weeks of Christmas Recipes

 

Follow the links below to see the rest of the 10 Weeks of Christmas series.
So far we’ve given you recipes for:

 

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