Homemade balsamic pickled onions with chilli and thyme
Take your next platter to a whole new level with this homemade pickled onion recipe. Easy to master and even easier to eat, these onions go down a treat with sandwiches, cheese and crackers or on a ploughman's platter.
- 10 mins preparation
- 5 mins cooking
- 24 hrs marinating
- Makes 2
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Ingredients
- 10-12 baby onions
- 1/2 cup rock salt
- 1 cup balsamic vinegar
- 1 cup water
- 1/2 cup sugar
- 1 red chilli
- 2-3 sprigs fresh thyme
Method
- 1Peel the onions and cut the larger ones in half.
- 2Sprinkle salt over the onions, cover and leave overnight.
- 3Pour balsamic vinegar into a saucepan and add the water.
- 4Stir in the sugar and heat until the sugar has dissolved and the liquid is almost simmering.
- 5Rinse the onions and drain well.
- 6Slice and deseed the chilli.
- 7Arrange the onions, thyme and chilli slices in jars.
- 8Cover onions with hot pickling liquid and seal with lid. When cool, refrigerate for at least 3-4 days (ideally 1 week) before eating. Onions will keep for up to 1 month in fridge.
- 9Serve the onions with cheese and crackers, sliced in sandwiches or as part of a tasty ploughman’s platter.
Notes
- Makes 2 medium jars.
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