Sweet-and-sour pickled onions

This classic British snack is an old family favourite. An easy recipe to make and you can change the spices added to suit you taste.

Credit: SBs / Stockfood

• makes

  1

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g pearl onions
• 400 ml white wine vinegar
• 20 g sea salt
• 100 g brown sugar
• 2 tsp black peppercorns
• 1 tsp cloves
• 2 dried chillies

Makes 1 jar

Steeping time 2 weeks

Instructions

Place the onions in a saucepan and pour over boiling water, strain and cool slightly then remove their skins. Bring a pot of water to the boil, add onions and blanch for 2 minutes. Remove and leave to drain.

Place the vinegar, salt, sugar, peppercorns, cloves and chillies in a pot and bring to the boil.

Place the onions in a sterilised jar and fill up with the hot vinegar mixture so that all the onions are covered. Seal and leave to steep in a dark cool place for two weeks before consumption.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.