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Spiced Pickled Onions and Cucumber
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Autumn is traditionally the time to preserve food so that it can be enjoyed throughout winter. Pickling onions are around for only a short season, so preserve them with this simple recipe. Store the jars in a cool, dry place and they will be ready for Christmas.
Makes: 2 x 1 litre jars
the best jars to use are those with clip-on lids, specially made for preserving, but check they have a rubber seal to ensure the metal does not come into contact with the vinegar. The acidity of the vinegar reacts with metal and will spoil the pickle. For this reason, jam jars are not really suitable unless the lids are reusable and the undersides of the lids have a plastic coating.
To prepare the jars, wash them in a dishwasher, or preheat the oven to 160°C, gas mark 3. Ensure that the jars are clean and free from cracks and chips. Wash in hot, soapy water, rinse and dry thoroughly. Place on their sides in the oven for 10 minutes. Fill the jars while they are still warm and seal with the lids immediately.
Typical values per serving:
This recipe was first published in September 2002.