Pickled onions recipe
A delicious and simple way to use up leftover shallots. For the best flavour, leave for a month before eating. Great with cheese or as a snack.
See method- Serves 10
- Store somewhere cool and dark for 1 month before eating
- 44 calories / serving
Ingredients
- 300g (10oz) small shallots
- 25g salt
- 300ml (½ pint) malt vinegar
- 125g (4oz) clear honey
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Shop ingredientsEach serving contains
- Energy
- 190kJ 44.0kcal
- Fat
- 0g
- Saturates
- 0g
- Sugars
- 11g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 10.8gProtein 0.7gFibre 0.6g
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- Place the shallots in a large bowl and pour over a kettle of hot water. Leave for 15 minutes, then drain. Trim the shallot roots and remove the skins. Scatter the salt over the onions and stir well. Cover and leave overnight.
- Wash the shallots well to remove the salt, then dry well before placing in a large sterilized jar.
- Pour the vinegar and honey into a small saucepan and place over a low to medium heat. Heat for 5-10 minutes, stirring occasionally until the honey is dissolved.
- Pour the hot vinegar mixture over the onions, seal with a lid and leave to cool.
- Store somewhere cool and dark for 1 month before eating. Once opened, store in the fridge.
- See more Christmas leftovers recipes
