Pickled Onion Recipe Week 3 of the 10 Weeks of Christmas Recipes EQUIPMENT: • Pan • Measuring Jug PICKLED ONIONS • Sealable jars (approx. 16) • Hob PREP TIME: 30 mins • Knife BRINE TIME: 24 hours • Spoon MATURE: 1-2 months • Chopping board • Large Bowl INGREDIENTS : • 500g shallots or pickling onions • 60g salt • 1 tsp mixed peppercorns • 4 cloves • 1 cinnamon stick • 1 cm cube fresh ginger, peeled • 1 tsp coriander seeds • 1 tsp dried chilli flakes • 400ml malt vinegar • 75g demerara sugar • 1 tsp mustard seeds METHOD: 1. 2. 1. Make brine – put the salt in a pan with 600ml water, bring it to the boil then cool. 3. 2. Peel the shallots – top and tail, pop into a bowl, pour some boiling water over them for a few minutes, then drain. They should now peel very easily. 4. 5. 3. Add the peeled shallots to the brine, cover, then leave for 24 hours somewhere cool. After 24 hours, wash them under cold water, then drain and dry carefully. 6. 4. Add all the remaining ingredients to a pan, heat gently to dissolve the sugar, then allow the mixture to cool slightly. 7. 8. 5. Sterilise the jars in a hot oven for 10 minutes or so. 9. 6. Add the shallots to the jars. Remove the ginger and cinnamon from the vinegar mix. 10. 7. Pour the mix over the onions and make sure each jar has bits of the spices in. 11. 8. Seal jar the jars and store in a cool, dry place for at least 1 month. They’ll be better after 2 months though! 12. Chef’s tip: for extra spicy onions add a small fresh chilli that has been pierced with a fork to each jar Voila perfect pickled onions! Further recipes available at www.rossandrossfood.co.uk 13. .