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8
9
Ingredients
500g small picklingonions
25g salt
600ml Sarson'sMalt
Picklingvinegar
100g granulated sugar
10peppercorns
2tspmustard seeds
1tsp coriander seeds
2bay leaves
Suggested jars
1 Litre Kilner
®
ClipTop Jar or
1 Litre Kilner
®
Preserve Jar
Pickled
onions
Stepby stepguide
STEP 3.
Meanwhile, pour the vinegar
and sugar into a preserving pan
with the peppercorns, mustard
seeds, coriander seeds and bay
leaves. Bring to the boil then
remove from the heat and set
aside overnight to allow the
spices to infuse.
STEP 1.
Put the onions inaKilner
®
PreservingPanand tipover a
kettle of boilingwater. Leave for 20
seconds thenpour into a colander,
return to the bowl andpour over
lots of very coldwater. The skins
shouldnowpeel off very easily.
STEP 4.
The followingday, rinse theonions
well andpat dry. Pack the onions
into sterilisedKilner
®
Jars then
use a jug topour over the vinegar,
including themustard seeds,
coriander seeds, peppercorns and
bay leaves, completely covering
the onions. Ensure you leave
1.5cmheadspace.
STEP 5.
Wipe the rimand threads
of your Kilner
®
Jar and seal.
Process your Kilner
®
Jars
(please visit our section on
processing your jars on our
website).
Allow tomature for 6weeks in
a cool and dry place.
STEP 2.
Once peeled, place into a
preservingpan and sprinkle
with salt.
Cover and leave overnight or
up to 24hrs.
TopTip: Always use the freshest produce
whichhas beencleaned thoroughly