Spiced Vinegar
600ml (1 pint) vinegar
1 tbs Schwartz Pickling Spice
Bring the vinegar and Pickling Spice to the boil. Leave to cool for 2 hours or overnight. Strain. Use for pickled vegetables, chutneys, relishes and marinades
Pickled Onions
900g (2lb) button onions, skinned
50g (2oz) salt
450ml (¾ pint) water
600ml (1 pint) spiced vinegar
Place the onions in salt water for 24 hours. Drain and rinse. Pack tightly into clean jars. Pour over the spiced vinegar and seal. Allow 2 weeks for the flavours to develoop and consume within 6 months.
Place the spice mix in a muslin bag for easy removal after cooking home-made pickles and chutneys.
Pack Contents: 26g
Coriander Seed (40%), Yellow Mustard Seed, Dried Chillies, Allspice, Ginger, Black Peppercorns (5%), Bay Leaves (4%).
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