Pickled onions are a Christmas favourite, and aside from the arduous peeling of pickling onions, are the easiest gift to give away. You can wrap up a jar with the recipients favourite cheese and have a really special present on your hands.
These are different, because the honey and balsamic vinegar give these onions a sort of sweetness that balance out the pickling spices to give a nice mellow flavour. Don’t mistake though – these will still pack a punch with your strongest Cornish cruncher, so go easy on the mustard seeds!
Leave these to mature for around a month before gifting.
- 900g pickling onions (or small onions) peeled
- 50g salt
- 850ml malt vinegar
- 300ml balsamic vinegar
- 3 tbsp honey
- 1 cinnamon stick
- 1 tbsp pickling spices (make your own using coriander seeds, mustard seeds, black peppercorns and chilli flakes)
- Put the peeled onions into a bowl, add the salt over the top and cover with water. Leave for around 24 hours.
- Put the cinnamon stick and spices into a piece of muslin and tie it up.
- In a large saucepan, add the spice bag and malt vinegar, bringing it to the boil, then remove from the heat, cover and set aside for 12 hours.
- After 12 hours, add the balsamic vinegar and honey, giving it a good stir.
- Drain the onions from their salt water bath and put them into sterilised jars.
- Pour over your vinegar mix to cover the onions and securely the lids tightly.
- The onions will need to be stored for at least two weeks before eating.