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Spicy pickled onions
- Prep time:
- 5 mins, plus overnight salting
- Cook time:
- 10 mins
- Serves:
- makes 4 jars
Tom Parker-Bowles shares his recipe for pickled onions – perfect with chips or a ploughman’s lunch
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Ingredients
- 1.3kg small pickling Onions
- 50 g sea salt
- 4 habenero Chillies
- A few blades mace
- 400g Sugar
- 1 tbsp Mustard seeds
- 1.2 litres white wine vinegar
Method
1. Trim onions, then blanch under boiling water with the skins on for 20 seconds. Cover with cold water and peel under water (this stops them oxidising and toughening up). Then place in clean bowl, sprinkling well with salt. Cover and leave overnight.2. The next day, rinse and dry the onions. Put in sterilised jars with 2 halves of chilli in each jar along with spices. Boil the sugar and vinegar for 1 minutes, then pour over the onions. Seal the jars and let rest for 3 or 4 weeks.
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Latest Comment
WOW WOW WOW. I could'nt wait till boxing day - I opened a jar of these onions I had made
I have made this recipe today in time for christmas. Hopefully they will have a chilli kick & go well with our Boxing day dinner of cold meat & bubble & squeek!! Thanks Tom.