Best of British Pickled Onions Ingredien

Best of British

Pickled Onions
Ingredients
900 g shallots; 50 g salt; 24 dried red chillies; 4 tbsp coriander seeds; 4 tbsp mustard seeds; 4 tbsp black peppercorns; 4 tbsp crushed bay leaves; 600 ml vinegar.

Preparation
Peel the shallots. Dissolve salt in 450 ml water, add shallots and leave for 24 hours, drain and then rinse. Divide between four sterilised jars, packing the shallots in tightly then add 6 chillies, 1 tbsp coriander seeds, 1 tbsp mustard seeds, 1 tbsp black peppercorns and 1 tbsp crushed bay leaves per jar. Pour vinegar over to cover the shallots and seal. Leave for at least 4 weeks before using. These will keep for 6 months.
bay leaves – alloro
dissolve – disciogliere
drain – scolare

rinse – sciacquare http://ow.ly/i/x9yKT

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s