Smiths Farm Shops Guide for Pickling Onions!

September 10th, 2013

Here is our guide for pickling your own onions:

1. Sterilise your jars. To do this, wash in warm soapy water, rinse, dry and place in  moderate oven for 5 minutes.

2. Peel your onions.

3. Put the onions in a bucket and cover with salt (1tbsp of table salt to 2lb of onions) give it a good shake to coat the onions, cover with a tea towel and leave them somewhere cool overnight. ( No longer than 24hours)

4. Place the onions into a bowl of cold water.

5. Move the onions about in the cold water to rinse of the salt.

6. Next, place on the draining board and pat dry with a tea towel or paper towels.

7. Pack the onions into the jars, and cover with your choice of either ready spiced vinegar or malted vinegar with a mix of your own spices. Sprinkle over 1 tsp of sugar, if you like.

8. Screw on the lids, and keep for six weeks before consuming.

9. Eat within six months!

Do exactly the same if using shallots, shallots keep for at least a year.

Why not add chillies or peppercorns for a hot version!

Our vinegars are also suitable for pickling red cabbage, or beetroot, we also have white vinegar for pickling eggs.

With a tasty block of cheese and some biscuits, home made pickled onions make an ideal gift for those who already have everything or are difficult to buy for!

– Good luck pickling!

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