Hello! Here's our regular feature where we share tips, tools & techniques that have caught our eye, things we have Pinned, and things we have tried. These are probably not going to change your life(!) but might make it a bit easier...
It's that time of year when everything starts getting ready to harvest, including these shallots from the allotment!
Cook East Live Vegetarian has a great recipe for her Grandad's pickled onions, so we gave it a go....
Recipe
- 500g small onions/shallots
- 1 pint (550ml) malt vinegar
- 2 large tbsp brown sugar
- 1-2 red chillies
Peel the onions and soak in a bowl of cold salted water for approx an hour. Then drain and leave to dry.
Add the vinegar and sugar to a saucepan and boil until dissolved, then leave to cool.
Sterilise your jars and add the onions and chilli sliced lengthways (add more or less depending how much of a kick you like!). Pour over the vinegar mix so that it covers all the onions and seal with a lid.
These should be stored in a cool, dry place for about a month before opening and enjoying!
My nan always had a jar of pickled onions - they were a staple part of Saturday evening teatime.
ReplyDeletePickled onions always remind me of my grandma too!! x
DeleteNot a fan myself - but my husband loves them! Thank-you for sharing Jo x
ReplyDeleteThanks Jo, you'll have to pass the recipe onto your husband! x
DeleteMy mouth is watering! I love them!
ReplyDeleteIt's especially hard to be patient and leave them for a month before opening!! x
DeleteNow I know what to do with all the shallots sitting in my kitchen (from our allotment)! Fab - thank you x
ReplyDeleteI know what you mean! It's a handy recipe especially when everything is ready to harvest at once!! x
DeleteHo, boy! I'll bet these taste great!! Pinning. Thanks for sharing at What to do Weekends Party, too. Love to have you each week. Your friend, Linda
ReplyDeleteThanks Linda, love your party! Your friends Sian & Simi x
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