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Categories:
onions salt vinegar honey fresh ginger berries mace blades yellow mustard seeds black cinnamon chiles bay leaves
Viewed: 52 - Published at: 2 years agoIngredients
- 2 1/4 pounds small pickling onions
- 3 tablespoons fine salt
- 2 1/2 cups vinegar (cider, malt, or wine)
- 7 tablespoons honey, or 3/4 cup sugar
- 1/2 ounce fresh ginger, lightly bruised
- 2 teaspoons allspice berries
- 2 or 3 mace blades
- 2 teaspoons yellow mustard seeds
- 1 teaspoon black or white peppercorns
- 1 cinnamon stick
- 2 dried chiles (optional)
- 2 bay leaves
Method
- Using scissors, snip the top and the rooty bottom off the onions.
- Place in a large bowl and cover with boiling water.
- 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 into a shallow dish.
- Sprinkle with the salt, cover, and let stand 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 a boil.
- Remove from the heat and allow to infuse overnight.
- Strain the spiced vinegar.
- Rinse the onions in very cold water, then drain and pack into a sterilized jar (see p. 21), adding the bay leaves as you go.
- Pour in the vinegar (reheating it first if you want softer onions) and seal with a vinegar-proof lid (see p. 22).
- Let mature for 6 to 8 weeks before using.
- Use within 1 year.
- Use shallots instead of onions and 1 1/4 cups each of red wine vinegar and white wine vinegar.
- Prepare as above, then pack the shallots into the jar along with 1 ounce of sliced fresh ginger, 1 teaspoon of coriander seeds, and a couple of fresh mint sprigs.
