Classic. Has to be made every October to be ready for Christmas!
Ingredients [based on 750g of onions]
- Pickling onions
- a brine – 900ml/1½ pints water in which you have dissolved 3 tablespoons salt
- 900ml/1½ pints vinegar (Sarson’s Pickling Vinegar is my choice)
- 1 quantity pickling spice
- optional – 1-2 tbps sugar (brown or white)
- Peel the onions.
- If you have a large quantity of small onions to peel, cheat. Pop half the onions into a large bowl and cover with boiling water; drain after 20-30 seconds. They should be very quick and easy to peel. Repeat.
- Pop the peeled onions into a large bowl and cover with the brine; put a plate on top to make sure that the onions remain completely covered. Leave for 24-48 hours.
- Prepare the vinegar – add the pickling spices (and sugar, is using), bring to the boil and simmer for 3-5 minutes. Warning – this process stinks!
- Drain and rinse the onions thoroughly and pat dry. Pack into heated, sterilised jars.
- Pour in the hot spiced vinegar to cover the onions, and seal/cap the jars.
- For crisp and crunchy pickled onions, allow the vinegar to cool completely before adding to the onions.
- Store in a cool dark place for at least a month before opening.
PS – I like the look of these Iranian recipes!