Why prepare pickled pearl onions
Making pickled pearl onions at home allows you to control the level of sweetness and spice. Many store bought versions can often be too soft or overly acidic. These homemade onions stay crisp and have a much fresher flavour. They are an essential part of a traditional British ploughman lunch.
Step by step: pickled pearl onions
Prepare onions: Place the onions in a bowl of boiling water for two minutes. Drain them and trim the ends to peel away the skins easily. Keep the onions whole so they look neat in the jar.
Make brine: Combine the vinegar, water, sugar and salt in a large saucepan. Heat the mixture over medium heat and stir until the sugar dissolves completely. Add the mustard seeds, peppercorns and bay leaf to the liquid.
Cook onions: Add the peeled onions to the simmering brine. Let them cook for about five minutes until they are slightly translucent but still firm. Do not boil them for too long or they will lose their crunch.
Jar onions: Transfer the hot onions into a sterilised glass jar using a clean spoon. Pour the hot liquid over them until they are fully covered. Seal the jar tightly and let it cool before storing it in the fridge.
My best tips for pickled pearl onions
Use white wine vinegar or cider vinegar for a milder flavour than malt vinegar. If you want a bit of heat, add a dried chilli to the jar before sealing. Always ensure your jars are properly sterilised to keep the pickled pearl onions fresh for longer. Letting the onions sit in the fridge for at least two days will improve the depth of flavour. You can add a few cloves of garlic for an extra savoury note. These onions are great in salads or chopped up in a tartare sauce.
Make sure the onions are completely submerged in the brine to prevent spoilage.
Find more ideas here:
indonesian chicken bake,
wrap with crispy plaice or
cod with capers and lemon.
