Tuesday, 22 June 2010

Pickled red onions

If you like pickled onions, gherkins, olives or any vegetable preserved in brine I urge you to make these. It takes 20 minutes and they are delicious.

200ml white wine vinegar
60 caster sugar
pinch of salt
A couple of bay leaves
5 allspice berries
1 star anise
10 cloves
10 black pepper corns
2 red onions
1 large red onion, peeled, and thinly sliced into rings
1 clove of garlic thinly sliced
If you have any all spice berries, chuck a few of those in!

1. Heat the vinegar and sugar until dissolved and then put remaining seasoning in.

2. Slice up the red onion, thin as you like and put into the pan tossing the juices over and simmer for only 1 minute. 

3. Turn the heat off and cool. Once cooled, pour into an airtight jar. The beauty of these as you can eat them straight away of they will keep for a few weeks (maybe longer, I am yet to find out)

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