Pork & ham pie
Gordon's delicious pork pie recipe is perfect for a buffet, picnic or grown-up lunch box
Pickled onions
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking
- Easy
- Makes 2 large jars
Skip to ingredients
- 500g small shallot
- 50g salt
- 500ml Sarson's Malt Vinegar
- 200g clear honey
Nutrition: per serving
- kcal37
- fat0glow
- saturates0g
- carbs8g
- sugars8g
- fibre0.3g
- protein0.5g
- salt0.3g
Method
step 1
Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
step 2
Next day rinse the onions well and dry with kitchen towel. Place the malt vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
step 3
Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.
