Call me old fashioned! But at this time of year I love making pickles and chutneys. If you’re like me and my family, we all love pickles, relishes and chutneys of all types and I’ve already got a load of Piccalilli made and stocked away in the pantry, which will be ready in a few weeks time.
There is nothing easier than making pickles and none quite more so than pickled onions to get started.
(makes 3-5 jars depending on size of jars)
750g pickling onions – topped, tailed and peeled
50g natural rock salt
1 tbsp yellow mustard seeds
1 tsp crushed red chilli flakes
750ml distilled white vinegar
Start by putting the onions into a large bowl and covering with the salt. Mix well and cover. Leave over night.
The next day, rinse the onions well until the salt is removed and dry.
Next, sterilise your jars by washing well in hot, soapy water and popping them onto a baking tray and into an oven at 130oC for 10-15 minutes until dry.
Whilst the jars are sterilising in the oven, pour the vinegar, sugar, yellow mustard seeds and chilli flakes into a pan and bring to the boil, stirring so the sugar dissolves.
When the jars are done, pack each one with the onions and fill with the vinegar mixture. Screw the lid on tight, wiping up any spilt vinegar.
Leave for a couple of weeks, then you can enjoy with cold meats, pork pie or just munch on as a low fat but tasty snack.