Pickled Onions in Spiced Vinegar

Pickled Onions in Spiced Vinegar
Black Peppercorns

Black Peppercorns

Product Information

£2.35/unit, 35g
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Out of Stock
Ingredients

  • Spiced Vinegar:

  • 600 millilitre (1 pint) vinegar

  • 1 teaspoon Black Peppercorns

  • 1 teaspoon Fennel Seeds 28g

  • 1 Whole Star Anise

  • Pickled Onions:

  • 900 gram (2 pound) button onions, skinned

  • 50 gram (2 ounce) salt

  • 450 millilitre (¾ pint) water

  • 600 millilitre (1 pint) Spiced Vinegar (as above)

COOKING INSTRUCTIONS

  • 1 Place the vinegar and spices in a saucepan. Bring to the boil. Leave to Cool for at least 2 hours, or overnight if possible. Strain.
  • 2 Place the onions in a bowl. Mix together the salt and water. Pour over the onions. Leave for 24 hours. Drain and rinse. Pack tightly into clean jars. Pour over Spiced Vinegar. Seal jars.
  • 3 Best eaten after 2 weeks. Use within 6 months.