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Chilli Pickled Onions

Chilli Pickled Onions Recipe Serves 1.8kg / 4lb Easy Prep Cook Total time
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Chilli pickled onions



STEP 1: Place the onions in their skins in a large bowl. Dissolve half the salt in 2.3 litres (4 pints) water. Pour over the onions and leave to marinate for 12 hours.

STEP 2: Skin the onions. Make up a fresh batch of brine using the remaining salt and same amount of water, leave for 24-36 hours. Drain and rinse the onions well. Pack the onions into 4 x 450g (1lb) sterilized jars.

STEP 3: Bring the vinegar to the boil with the pickling spice and chillies. Remove from the heat and cool for about 2 hours. Pour the cooled vinegar over the onions and seal with the lids.

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