Pickled Onions

Perfect for any time of the year, but especially loved to be seen on the table around Christmas, now you can make your Boxing Day table even more special by making your own!

Ingredients:

1.8kg Pickling Onions (unpeeled)

675g Salt

1.1l White Vinegar

2 tsp Salt

2 tsp Ground Ginger

1 ½ tsp Allspice Berries

1 ½ tsp Cloves

5cm Cinnamon Stick

6 Peppercorns

Method:

1. Place the onions in a large bowl, sprinkle with the salt and cover with water. Cover the bowl with a plate and set aside for 2 days, stirring occasionally.

2. Wash some jars in warm, soapy water and dry, then place in an oven at 140°c

3. Drain then peel the onions, return to the bowl, cover with boiling water, set aside for 3 minutes, then drain again. Repeat the process twice more, then pack the onions into the warm jars.

4. Place all of the remaining ingredients in a saucepan and bring slowly to the boil.

5. Reduce the heat and simmer for about 15 minutes.

6. Allow to cool slightly, then pour over the onions in the jars making sure they are completely covered.

7. Cover, seal and label.

Great Pickled Veg.

You can pretty much use any veg that keeps it's shape when boiled and that doesn't turn to mush! This means you can basically use anything from mushrooms to courgettes and aubergines!

For the Pickling liquid:
1 litre white wine vinegar
1 litre water
2 tablespoons rock salt

For the veg. Marinade:
300ml Olive oil
200ml Sunflower oil
5 stalks fresh oregano
3 Bay leaves
5 cloves garlic
1 sliced red chilli
500g Your chosen veg. (I will be using courgettes and a selection of different coloured chillies)

Method:
1. Put pickling liquid ingredients in a large saucepan and bring to the boil.

2. Mix marinating ingredients in a large bowl. Slice courgettes into sticks and take green stalks off chillies and put in boiling liquids. (If you are using small veg. like mushrooms and chillies like me you can leave them whole)

3. Leave veg. in liquid for about 4 mins then take out with a slotted spoon and place in marinade. Toss in the marinade. Spoon Veg into a good, medium sized, sterilized preserving jar and then pour in remaining marinade. Seal the lid tight and then leave to cool before putting in the fridge for a minimum of 1 - 2 weeks. It will keep for about 4 months unopened, but once opened will last for about a week.

Submitted by Recipease