Baby pickled onions

Baby pickled onions

By
From
French Lessons
Makes
1 kg
Prep
30 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1kg pickling onions
100g salt
700ml balsamic vinegar
300ml cider vinegar
1 tablespoon mustard seeds
10 cloves
8 black peppercorns
1 cinnamon stick
12 coriander seeds
few sprigs rosemary, (optional)
few sprigs thyme, (optional)

Method

  1. Bring a large pan of salted water to the boil. Add the onions and blanch for 2–3 minutes. Drain and rinse in cold water, then peel.
  2. Sprinkle the onions with the salt, rolling them around to ensure they are well coated. Leave to dry-marinate in the refrigerator for 24 hours.
  3. Rinse the onions thoroughly. Place all the remaining ingredients in a large non-reactive saucepan and bring to the boil. Add the onions and boil for 6–8 minutes.
  4. Ladle the onions into sterilised jars then pour on enough vinegar to cover them completely. Tuck in a few sprigs of herbs if you like. Set aside for 1 month to mature. Once opened, the onions will keep in the refrigerator for up to 1 year.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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