I often contemplate having a go at making jam, chutney or curd, but keep getting put off. In my head it feels like something really challenging and a bit scary. I stumbled across a recipe for making your own pickled onions and that somehow felt like a sensible first step towards more demanding recipes that require the filling of jars!
This recipe is really flexible, you could vary the type of onion used and the type of vinegar used.
Pretty in Pink Pickled Onion (makes one 400g sized jar)
1 large red onion, finely sliced into half moons
300ml apple cider vinegar
3 tbsp sugar
1 tbsp salt
1 tsp pink peppercorns
1. Sterilise the jar by washing it in the dishwasher; you have to time this right so the onions are ready to fill it when the dishwasher finishes, so the jar is still hot.
2. Heat the vinegar, sugar, salt and pepper corns in a small pan, whisking gently until the salt and suagr dissolve.
3. Carefully remove the hot jar from the dishwasher just after the cycle finishes. Pack as much onion into the jar as you can fit in. Pour the pickling liquid over the top and secure the lid on the jar.
The onions will keep for 2 – 3 weeks in the fridge.