Spicy Pickled Onions
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Healthy, because
Even smarter
These spicy pickled onions are rich in nutrients including folate, which helps the body convert carbohydrates into energy.
These spicy pickled onions pair beautifully with red meat like grilled steak or pork.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 35 ozs small, pickled onions (peeled)
- 1 ¾ ozs salt
- 4 cups white wine vinegar
- 3 tsps Coriander
- 3 tsps black peppercorns
- 3 tsps Mustard seed
- 6 black peppercorns
- 6 allspice
- 2 Tbsps sugar (optional)
- 3 dried, red chili peppers (chopped)
- 3 sticks Lemongrass
- bay leaves
Product recommendation
To sterilise jars: wash the jars in hot soapy water, rinse very well and put in a low oven for 15-20 minutes until warm and completely dry. Sterilise the lids in boiling water for 10 minutes, keeping the lids in the hot water until ready for use, then dry with kitchen paper. Leave to become cold.
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spatula, 1 Grill pan, 1 Citrus juicer
Preparation steps
1.
Put the onions in a large bowl with the salt and mix together. Cover and leave overnight.
2.
Rinse thoroughly in cold water and dry thoroughly.
3.
Pack the onions and into cold sterilised jars.
4.
Put the vinegar, spices, sugar (if using) chillies and lemon grass into a pan and slowly bring to a boil over a low heat until the sugar has dissolved completely. Cook steadily for 15 minutes, then remove from the heat and allow to become cold.
5.
Pour the vinegar and the spices over the onions to cover completely. Tuck a few bay leaves into each jar, then cover and seal tightly. Store in a cool, dark cupboard for 2 weeks before eating.
