A classic English recipe for tangy and flavorful pickled onions, perfect for adding a zesty touch to your meals.
Preparation time
30min
Ingredients
10 Servings
- 2 bay leaves
- 100 g brown sugar
- 5 g coriander seeds
- 500 ml malt vinegar
- 5 g mustard seeds
- 5 g peppercorns
- 50 g salt
- 1000 g small onions
Directions
Step 1
Peel the small onions and place them in a large bowl.
Step 2
Sprinkle salt over the onions, cover the bowl, and let it sit overnight.
Step 3
Rinse the onions thoroughly with cold water to remove excess salt.
Step 4
In a saucepan, combine the malt vinegar, brown sugar, mustard seeds, coriander seeds, peppercorns, and bay leaves. Bring to a boil.
Step 5
Reduce the heat and let the mixture simmer for 5 minutes.
Step 6
Pack the onions into sterilized jars.
Step 7
Pour the hot vinegar mixture over the onions, making sure they are completely submerged.
Step 8
Seal the jars and let them cool to room temperature before storing them in a cool, dark place for at least two weeks before consuming.