DYC Pickled Onions

To speed up the onion peeling process, top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool, and once the water is cool, just rub away the skins. Drain and pat the onions dry. Do not leave in the water for too long or the onions will start to go mushy. Sprinkle the salt over the dry, peeled onions and stir to make sure the salt is evenly distributed and leave overnight. Next day (do not leave longer than overnight if you want your onions to be crisp) rinse the onions and dry with kitchen towel.

1 kg pickling onions, peeled (see note)
27g salt
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp black peppercorns
½ tsp dried chilli flakes
1 litre DYC Malt Vinegar
170g sugar

Place the spices, vinegar and sugar into a large stainless steel pan. Heat to dissolve the sugar, do not boil.
Pack the onions into clean, sterilised jars. Pour over the hot vinegar mixture and spice liquid to fill the jars, make sure each jar has pickling spices in and check there are no air pockets.
Seal the jars and leave to cool.
The onions will be ready to eat after about one month or better if kept for two. Once opened store in a refrigerator.
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