It’s that time of year when our onion harvests are in and pickling and preserving are the order of the day. If you pickle your onions soon, they’ll be ready in time for your holiday festivities and some pretty interesting incidents under the mistletoe! So it couldn’t be easier here’s the recipe for you!
- 500g shallot onions (about a pound)
- 50g salt
- 500ml malt vinegar
- 200g clear honey (about 7 oz)
Pop the onions in a bowl and cover with boiling water. Leave to cool. Peel onions, cover with salt and leave overnight. Rinse the onions and dry with a dishtowel.
Pack into sterilized jars. In a pot, combine th ehoney and malt vinegar and heat gently until honey dissolves. Don’t boil. Pour the vinegar mixture over the onions.
Leave to pickle for two months and then enjoy!