At Glebe Farm, mid-august is one of our favourite times of the year. That's because we begin harvesting our picking onions, and once again they are proving very popular.
Our pickles are available now, and to celebrate, here is the perfect recipe for pickled onions. Pickled onions are so easy to make and they can last for a long time- you could even save them for Christmas!
To start, all you do is put the onions in a praline mix for 12-24 hours and rinse. Then you place all of the rest of the ingredients in a pan to boil. This recipe makes 4 jars, so you can change the units to whatever suits you best.
TIP: Remember to properly sterilise your jars before cooking.
Here's what you need:
4 bay leaves
2 tablespoon peppercorns
1 litre white wine vinegar
4 cardamom pods
4 teaspoons coriander seeds
4 chilies sliced length ways- you could also use dried chili flakes, or leave them out if you wanted to.
350g sugar (Not everyone likes sour pickles!)
Place the unpeeled onions, whole, into a bowl with the water and salt. Cover. And leave overnight at room temperature.
Drain the onions, making sure you wash most of the salt off.
Lightly toast the spices and seeds in a frying pan to help get all the flavours out of them.
Add the Vinegar and let it boil for around 5 minutes- add the sugar to taste during this time.
Take the pan off the heat and layer the onions in sterilised jars along with the bay leaves and chilies.
Finally, pour the vinegar mixture evenly into the jars, making sure you push the onions down so they don't all float. Tightly seal the lid and store in a dry and dark place for at least 4 weeks before opening.
To order some freshly grown pickling onions from our farm, get in touch!
Phone: 01529 460 230