Pickled Onions and Instant Pickled Vegetables
Pickled vegetables are believed to have originated in India. This recipe for pickled onions and pickled vegetables is hot from James's pickling masterclass!
Ingredients
For the pickled onions:
- 500g small shallots or onions, peeled
- 500ml malt vinegar
For the instant pickled vegetables:
- 100ml white wine vinegar
- 25ml apple cider vinegar
- 25g caster sugar
- 10 radishes, sliced
- ¼ moult, sliced
- 2 baby cucumbers, seeds removed and sliced
- 3–4 sprigs of dill
Method
For the pickled onions, sterilise a Kilner jar, add the raw shallots or onions and cover in malt vinegar. Seal the lid and leave for 1 month until the onions are dark in colour.
For the instant pickled veg, heat the two vinegars with the sugar until just dissolved. Fill a sterilised jar with all the vegetables, finishing with the dill. Pour over the vinegar mix, seal and pop in the fridge
Ingredients
For the pickled onions:
- 500g small shallots or onions, peeled
- 500ml malt vinegar
For the instant pickled vegetables:
- 100ml white wine vinegar
- 25ml apple cider vinegar
- 25g caster sugar
- 10 radishes, sliced
- ¼ moult, sliced
- 2 baby cucumbers, seeds removed and sliced
- 3–4 sprigs of dill
Method
For the pickled onions, sterilise a Kilner jar, add the raw shallots or onions and cover in malt vinegar. Seal the lid and leave for 1 month until the onions are dark in colour.
For the instant pickled veg, heat the two vinegars with the sugar until just dissolved. Fill a sterilised jar with all the vegetables, finishing with the dill. Pour over the vinegar mix, seal and pop in the fridge
