INGREDIENTS
1 Kg Pickling Onions
2 Tbsp Of Pickling Spice
500 Ml / Malt Vinegar
METHOD
1 Top and tail and peel the onions and place in to your pickling jar.
2 Add the pickling spices and pour in the malt Vinegar
3 Close the lid tight and then I turn the jar upside down on a saucer (just in case there is any leakage) for about a week. This allows the top onions to get fully immersed in the vinegar and start to be infused.
4 Then turn the jar the right way up and store for a further 3-5 weeks. Store your pickled onions in a dark spot and allow to mature.
5 Turn jar upside down for 2 weeks.
6 Turn jar up the correct way for 3 – 4 weeks.
7 Now they are ready to eat.
NOTES
For sweet Picked Onions add 8 Tbsp Sugar and thoroughly dissolve sugar in vinegar.
