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Pickled-Onions
Preparation info
- Makes
3 x 500 g
- Difficulty
Easy
Appears in
By Graham Garrett and Cat Black
Published 2015
What could be more British than a pickled onion? I get people eating the whole jar, and have countless requests to take a jar home
Ingredients
300 g 1500 ml 1 kilo
Method
Dissolve the salt in the water and pour over your peeled onions. Put a plate or saucepan lid directly on top to help keep them submerged, then chill them in the fridge for a week.
To make the pickle
In a non-reactive pan, bring all the ingredients to the boil.
Wash the onions thoroughly then add to the simmering pickle liquor.
Remove