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Pickled onions
Introduce
Chef :
shropshirelassPickled onions
These are easy to make and much nicer than supermarket ones! Keep for a month or so before eating, but eat them within six months for maximum crunch!
Cooking instructions
* Step 1
Put onions in a very large bowl, cover with boiling water, leave 5-10 minutes then drain.
* Step 2
Peel the onions, leaving a tiny part of the root to ensure the onions remain intact. Return to bowl. Dissolve salt in 250 ml boiling water, stir in 250 ml cold water and pour over the onions. Add more water if necessary. Put a plate on top to keep the onions submerged.
* Step 3
The next day, rinse and drain the onions and pack into jars. Add the chillies, bay leaves an peppercorns. Dissolve the sugar in the vinegar and pour over the onions, making sure the jar is full. Seal the jars, label and date when cold.
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