HOW TO PRESERVE ONIONS RECIPES

PICKLED ONIONS RECIPE - BBC FOOD

Pickled onions recipe - BBC Food image

A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or cheese, or sauté in a frying pan until well caramelised to serve with sausages or lamb cutlets. For this recipe you will need two 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips.

Provided by Pam Corbin

Prep Time 12 hours

Cook Time 10 minutes

Yield Makes 2 x 500ml/18fl oz jars

Number Of Ingredients 10

Ingredients

1kg/2lb 4oz small pickling onions or shallots
125ml/4fl oz white wine vinegar
125ml/4fl oz balsamic vinegar
100g/3½oz demerara sugar
2 tsp sea salt
4 strips pared orange peel (strips of orange peel with no pith)
1–2 tsp fennel seeds
1 tsp pink peppercorns
1 tbsp olive oil
2 sprigs rosemary or thyme

Steps:

Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking.
Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars.
Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool.
Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks.

PICKLE RECIPES | BBC GOOD FOOD

Pickle recipes | BBC Good Food image

Make a jar of tangy pickle by preserving vegetables or fruit in vinegar. Our pickled recipes include piccalilli, courgettes, red cabbage, onions and beetroot.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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