Guest Blogger Tammia is a fountain of food preservation knowledge. Actually, a fountain of all kinds of knowledge! I'm pleased and excited to bring you her first Guest Blogger post about pickling onions.
There are a lot of ways to preserve food. It can be canned, dehydrated, frozen, vacuum sealed, and pickling. Pickled onions are pretty simple to make. They're kind of a big deal in my family, and I remember countless visits to my gran's where she was making pickled onions. Here's how you do it.
- 2¼ lbs pickling onions, peeled
- 4 tsp pickling spices or
- ½tsp coriander seeds, ½tsp mustard seed, ½tsp black peppercorns, ½tsp dried chili flakes
- 1 oz salt
- 35 fl oz malt vinegar
- 6 oz sugar
1) Peel all the onions, then toss them all in salt and put into the fridge for 24 hours.
2) Rinse and dry the onions. pack tightly into glass jars.
3) Pour the vinegar, sugar and spices into a non-reactive pan and heat until barely boiling. remove from heat.
4) Pour hot vinegar over onions, leaving an inch of headroom in each jar.
5) Can the jars for 15 minutes in boiling water. remove from water, and allow to cool untouched for 8 hours. Pickled onions are best eaten 2 weeks or more after pickling.
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