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Pickled onions recipe

26 ratings

A delicious and simple way to use up leftover shallots. For the best flavour, leave for a month before eating. Great with cheese or as a snack. See method

Serves 10
Store somewhere cool and dark for 1 month before eating
44 calories / serving
Healthy
Vegetarian

Ingredients

300g (10oz) small shallots
25g salt
300ml (½ pint) malt vinegar
125g (4oz) clear honey

Each serving contains

Energy
190kj
44kcal 2%
Fat
0g 0%
Saturates
0g 0%
Sugars
11g 12%
Salt
0.5g 9%

of the reference intake
Carbohydrate 10.8g Protein 0.7g Fibre 0.6g

Method

Place the shallots in a large bowl and pour over a kettle of hot water. Leave for 15 minutes, then drain. Trim the shallot roots and remove the skins. Scatter the salt over the onions and stir well. Cover and leave overnight.
Wash the shallots well to remove the salt, then dry well before placing in a large sterilized jar.
Pour the vinegar and honey into a small saucepan and place over a low to medium heat. Heat for 5-10 minutes, stirring occasionally until the honey is dissolved.
Pour the hot vinegar mixture over the onions, seal with a lid and leave to cool.
Store somewhere cool and dark for 1 month before eating. Once opened, store in the fridge.

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