Friday, 6 July 2012

Easy Peasy Pickled Onions

This is a really easy recipe taken from Mrs. Beeton's cookbook.
1) You'll need enough vinegar to cover the onions that you are using, and Mrs. B suggests using two teaspoons each of allspice and of black peppercorns to about every litre of vinegar.
2) Peel away the outer skin of the onions, and then remove a couple of the inner layers till you have white, clear looking onions.
3) Place the onions in steralised jars, add the spices in equal proportion, and the cover with cold vinegar.
4) Cover and lid the jars and store in a cool, dry place for at least two weeks. YOUR PICKLED ONIONS WILL LAST 6-8 MONTHS.
Click on the 'pickling' label below to find tips and even more pickles.

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