Prepare Ahead
You will need a 1 x 500ml preserving jar for this recipe.
Instructions
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1
Make the brine by dissolving the salt in 500ml warm water. Allow to cool while you peel and trim your onions or shallots.
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2
Submerge the onions in the brine for 24 hours.
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3
Gently heat the vinegar and remaining ingredients in a saucepan until simmering, but not boiling. Remove from the heat and allow to cool completely.
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4
Sterilise your jar in the oven for 15 minutes at 180°C.
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5
Once your jar has cooled, drain the onions, rinse and pat dry before packing tightly into your jar.
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6
Pour in the cooled vinegar and spices, completely covering the onions and secure the lid. Keep for at least a month before eating.
Ingredients
- 75g salt
- 300g shallots , or pickling onions
- 300ml Aspall Organic Cyder Vinegar
- 2 tsp runny honey
- 1 tsp mustard seeds
- ½ tsp black peppercorns
- 2 bay leaves
Total time required 1 hr
- Preparation time: 1 hr
- Other time: plus soaking time