When Toby was a baby I started making homemade pickled onions in October or November each year so that they were ready for Christmas. They make the most lovely gift and are a gorgeous addition to any Christmas hamper. About 5 years ago I stopped making them, probably because picked onions biggest fan (my step father Derek) passed away and I just couldn’t bring myself to partake in the ritual. He literally couldn’t get enough of them and was unbelievably grateful for such a simple gift. It just didn’t seem worth making them if Derek wasn’t there to enjoy them? This year pickled onions are back with a vengeance and I very much enjoyed making them yesterday in the beautiful East Sussex countryside, literally minutes away from where my mum & Derek lived. I hope you will make these lovely onions and maybe they will become a yearly tradition for you moving forward? I hope so…
INGREDIENTS
Makes one jar
10-12 Small onions or shallots
1/2-1 tablespoons caster sugar
4-5 pepper corns
2 bay leaves
2 Birdseye chillies
Optional - 1/2 teaspoons coriander seeds
Malt vinegar/ white wine vinegar/ cider vinegar
Sterilised kiln jars
METHOD
Top tail and peel the onions. Add everything to the jar and swirl around to dissolve the sugar. Make sure the onions are full submerged in the vinegar. Keep in a cool dark place for 5-8 weeks.