Pickled onions are delicious added to Ploughman’s lunches, anti-pasta platters and as a snack.
Makes 2 x 500ml jars
1kg small pickling onions
1/3 cup salt
1 tsp black peppercorns
400 ml malt vinegar (approx)
400 ml white vinegar (approx)
Place onions in a glass or china bowl.
Sprinkle with salt and add cold water to cover.
Cover and leave to stand in a cool place for 24 hours.
Drain and rinse well under running cold water.
Drain again and pack into clean jars.
Add ½ tsp peppercorns to each jar.
Mix malt and white vinegar together.
Add enough vinegar to each jar to cover the onions.
Seal with non-metallic lids and store for at least 4 weeks before using and refrigerate after opening.