I find some of the pickled onions in the shops too sweet so I now make my own. This is a great recipe that produces old fasioned tart pickled onion.
1kg pickling onions or shallots
3 large cloves of garlic
3 tablespoons brown soft sugar
1 litre pickling vinegar, at least 5% acidity
100ml red wine vinegar
1 tablespoons balsamic vinegar
1 stick cinnamon
1 whole green chilli, medium hot
5 bay leaves
1 1/2 litres water
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Directions Preparation:20hours › Cook:20min › Extra time:1day Other › Ready in:1day20hours20min
Peel onions and garlic and put into a large bowl.
To make the brine, pour the water into a saucepan and heat up adding the salt until the salt stops dissolving. When salt has dissolved take off heat and leave to cool.
When brine is cooled to room temperature pour over the onions and garlic in the bowl and weigh the onions down with a plate to stop them from floating. Leave for 24 hours.
In a large saucepan over medium high heat add the vinegars, sugar, bay leaves, cinnamon and chilli then simmer for about 10 minutes continuing to stir. When sugar is fully dissolved take off heat and leave to cool.
Put onions and garlic into large sterilised jars. When vinegar mix is cooled to tepid temperature pour into the jars filling them until all onions and garlic are submerged keeping the chillies and bay leaves in the jars to add a decorative touch and to let the flavours mature.
Put the lids on and make sure they are airtight. Leave for at least 2 weeks in a cool, dark and dry place.