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Basic Pickled Onions

Difficulty level : Star_on Star_offStar_off

Cooking Time : 1 hour

Température de cuisson : 24 hrs

Jar :
1 jar Le Parfait Super 1L and 2 jars Le Parfait Super ½ L

Ingredients :

1,5 kg Pickling Onions (of the size of apricots)
200g salt
1 liter white vinegar

Procedure :

1. Peel the onions and place in a large dish. To make peeling easier, soak the onions in warm water to soften the skins. When trimming the ends off take care to leave a little bit of base at the root end of the onion to prevent separating.

2. Dissolve the salt in about 2,3 liters water and pour over the onions to completely cover.

3. Place a plate over the top to ensure that the onions remain under the surface, cover and leave for 24 hours. Drain and thoroughly rinse the onions under cold running water then pat dry.

4. Pack into sterilised jars  and cover with cold vinegar. Seal, label and store for 2-3 months.

Create your own recipe.
This recipe shows you the basics of how to pickle onions. Use it as a base to create your own recipe tailored to your particular tastes. Add a few mustard seeds, black pepper corns or a couple of chillies to give kick. Try a clove of garlic or a sprig of rosemary, bays, thyme, or even mint. If your prefer sweet onions or find our pickles too sharp once they are pickled, mix up to 100g of sugar or honey into the vinegar. Try pickling shallots which are part of the onion family – they have a much stronger flavour and a wonderful pink colour.