Monday, April 19, 2010

Pickled onions

Innocent onions at the Borough Hall farmers' market on Saturday.

After brining overnight they were turned into a different sort of onion this evening. Sherry vinegar, mustard seed, a small hot chile...

For four small mason jars there were:

5 bunches of small onions
1 cup sherry vinegar
1 cup water
1 Tbsp salt
2 Tbsp brown sugar
4 Tbsp mustard seeds
1 fiery chile, sliced into rings

Clean the onions and soak them overnight in cold water to cover, with about 5 Tbsp of salt added (and dissolved). A general rule is 8oz of salt for every 4 pints of water.


Bring the 2 cups of water and 1/2 cup vinegar to a boil, add the mustard seeds, salt, and sugar. When cool pour this over the onions which you have drained and packed into sterilized mason jars. Then put them into the fridge.

1 comment:

  1. Mustard seeds make the end flavour too mild for me. I opt for peppercorns. Red if possible.  ⊙ζ⊙


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