Matt & Mavis' Pickled Onions
By Matt Oakley, Chief Strategy Officer
When my grandparents passed away, I was left with three things that I cherish.
A beautiful Chesterfield suit (which is currently in storage in the UK), a vocabulary that can be a tad industrial at times, and their Pickled Onions recipe.
Ingredients
Pickling Onions or Shallots (as many as you want to eat)
Malt Vinegar (enough to cover the onions)
Salt
Kilner style jars to store
Method
Peel the onions. This can be painstaking and stinky. I always wear rubber gloves otherwise my hands smell of onions for days.
Once peeled, pop into the jars you'll use for storage and then cover in salt (make sure you shake it to cover those at the bottom).
Put a piece of kitchen paper at the top of the jar and then turn over and leave on a hard surface.
The aim is for the salt to draw out the extra moisture of the onions. After 15 minutes the kitchen paper will have a greeny-yellow collection of liquid on it.
Rinse and drain all the salt off – make sure you get all of it!
Put the onions into the jars and then cover with Malt Vinegar – not white vinegar.
Seal the lids and wait.
You need to make these no later than mid-October for them to be ready for Christmas Eve.
If you'd like to spice the onions up a little, you can add chillis to your desired heat.
