Recipe

Pickled onions for a ploughman's lunch

Spicy pickled onions, packed with chillies, cloves and ginger, make the perfect accompaniment to a classic ploughman's lunch.

Mar 28, 2001 2:00pm
  • 15 mins cooking
  • Makes 1 Litre
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Ingredients

Pickled onions for a ploughmans lunch
  • 2 kilogram pickling onions
  • 1 cup sea salt
  • 3 cup white vinegar
  • 2 cup water
  • 1 teaspoon chopped ginger
  • 6 red chillies
  • 6 cloves
  • 2 teaspoon mustard seeds
  • 1 tablespoon peppercorns

Method

Pickled onions for a ploughmans lunch
  • 1
    Place the onions in a bowl and cover with boiling water - this makes them easy to peel. Allow to stand for an hour.
  • 2
    Peel the onions, leaving the base intact to hold the onions together. Return the onions to the bowl and cover with water and add the salt. Cover with a tea towel and set aside for 24 hours.
  • 3
    Drain the onions. Place the vinegar, 2 cups of water and the spices in a non-aluminum saucepan and bring to the boil. Simmer for 5 minutes, then allow to cool.
  • 4
    Pack the onions into sterilised jars and pour the vinegar over. Serve and store for about 2 weeks before eating.

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