Name: Pickled Onions
Cuisine: United Kingdom
Ingredients: Bay leaves; 2 cinnamon sticks; 1 teaspoon whole cloves; 50 g (2 oz) Sea salt (for crisp pickle onions); A few blades of mace; 100 g (4 oz) Sea salt to 1 L (1 pt 15 fl oz) water (for softer pickled onions); 25 g (1 oz) sugar; Whole red chillies; 1.2 L (2 pt) white wine vinegar; 1 kg (2 lb 4 oz) pickling onions; 1 tablespoon whole allspice; 1 tablespoon whole black peppercorns

Preparation info

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Classic accompaniment to fish ’n’ chips, though equally good with an extra mature cheddar.

Cook’s Tip: To avoid streaming eyes, drop the onions into boiling water for a minute. Remove, drain and put into a basin of cold water. Remove skins under cold water with a sharp vegetable knife. Take as little from the base and crown as possible.