Chilli Pickled Onions
Serves 1.8kg / 4lb
You must be signed-in to rate this recipe. Click
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.
[Go back to the top of the page]