Who doesn’t love a pickled onion with some gutsy cheese?
Start this recipe a couple of days ahead.
Fills a 1 litre jar.
Ingredients
500g shallots, peeled and topped and tailed
600mls water
60g salt
150mls sherry vinegar
500mls white wine vinegar
4 teaspoons coriander seeds
1 teaspoon peppercorns
2 dried chillies
Method
Pour the water into a large bowl, add the salt and swirl around until the salt has dissolved.
Add the shallots and pop a plate on top to keep the shallots under the brine.
Leave for 48 hours.
Sterilise the jar and lid.
Add the remaining ingredients to a pan and bring up to a simmer.
Turn the heat off and allow the vinegar mix to cool.
Drain the onions and pat dry.
Place the onions in the sterilised jar.
Pour over the vinegar, make sure all of the coriander, pepper and chillies go in too.
Seal the jar and keep for one week before eating.
Sounds perfect.
Thanks leggypeggy! ๐ Ros
We need more recipes for making pickled food!
I agree Chris! ๐ Ros
Sounds great!
Thanks again Lynn! ๐ Ros
Do you know, I have never eaten a pickled onion? Maybe I should try one …
You have to try one Laura, with some lovely mature hard cheese! ๐ Ros
Love this!
Thanks ChgoJohn! ๐ Ros
Wow – pickled onions have been on my list for so long – I’ll be giving this a go to have some ready in time for Christmas – thanks Ros!
Enjoy Laura, I’ve stashed these at the back of the cupboard for over the hols! ๐ Ros
Great idea ๐
Thanks Zuricheats! ๐ Ros