I am a little late making pickled onions and red cabbage this year. Pickled onions take a least two weeks before ready to eat, but the longer pickling the better flavour.
You will need: large clean jars. Vinegar (Any vinegar over 5% acidity will do for pickling (not balsamic). Small onions or shallots and your preferred spices.
1. Peel the onions and place in a bowl of salted water (brine) to cover. I suggest doing this outside if possible due to the strong smell. An amazing view is optional.
2. Whilst the onions are soaking pour vinegar into a pan and add the spices. For three jars I used 3 tsp all spice, 1tsp sweet chilli flakes, 2 tsp mixed whole peppercorns, 6 bay leaves and 3 whole chilli, 1/2tsp salt and 3 tsp honey. Gently heat to infuse the spices.
3. Drain the onions and fill the jars.
4. Pour the spiced vinegar into the jars and seal. Label and date. For a gift, decorate the lid with gift paper and natural string.
The same easy process can be used for shredded red cabbage.
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