I have a low tolerance for the sharpness of pickles, so I prefer a sweeter vinegar that doesn’t set my teeth on edge. Cider vinegar and honey are my go-to options.
This recipe from River Cottage caters to all taste preferences—simply adjust the honey or sugar to suit your liking or, if you prefer a really sharp pickle, leave it out all together.
PICKLED ONIONS
Makes 1 x 900g jar
INGREDIENTS:
1 kg small pickling onions
50g fine salt
600ml vinegar (cider, malt or wine)
150g honey or sugar
15g fresh root ginger, lightly bruised
2 tsp allspice berries
2-3 mace blades
2 tsp mustard seeds
1 tsp black or white peppercorns
1 cinnamon stick
2 dried chilli’s (optional)
2 bay leaves
METHOD:
Using scissors to snip the rooty tops and bottoms off the onions. Place in a large bowl and cover with boiling water. and count steadily to 20 (no more).
Drain the onions and plunge into cold water. You will find the skins will peel off easily.
Put the peeled onions in a shallow dish. Sprinkle with the salt, cover and leave overnight.
Meanwhile pour the vinegar into a pan and add the honey or sugar, ginger and spices (not the bay leaves).
Cover and bring to boiling point. Remove from the heat and leave to infuse overnight.
Strain the spiced vinegar. Rinse the onions in very cold water, then drain and pack into a sterilised jar, adding the bay leaves as you go. Pour over the vinegar (reheating first if you want softer onions) and seal with a vinegar proof lid.
Mature for 6-8 weeks before using. Use within 12 months.
