Stage 2

Making your own vinegar

You can add whatever you like to the vinegar and it will be your own blend of spices but for a guide for one kg of onions, heat through and simmer the following recipes for 5 minutes, cool and then cover the onions in the sterilised jars and leave for at least 3 weeks.

Please see the base recipe to the right, but if you really want to bring your pickled onions to life, add the following to the base recipe to try something truly flavoursome.

Sweet Indian pickles to the base recipe add
 
Few dried chillies, 1-2 per jar ....or more if you like the heat
Cumin seeds 1tsp
Coriander seeds 1 tsp
Turmeric ¼ tsp
Sugar 2 tsp
Curry powder 1 tsp
 
3 Mustard pickle to the basic recipe add
 
½ tsp brown mustard seeds
½tsp yellow mustard seeds
½ tsp black mustard seeds
1 tsp black onion seeds
1 tsp coriander seeds
 
 
Chipotle smoked chilli pickles to the basic recipe add
 
½ tsp crushed dried chipotle chilli
½ tsp smoked paprika
½ tsp pink peppercorns
Bay leaf x2 fresh or dried
 
East Asian pickles to the basic recipe add
 
4 whole star anise
Few dried chillies to taste
1 tea spoon coriander seeds
2 garlic cloves
Root ginger peeled and cut into slices (5 -6 thin slices)
 
Scandinavian Pickles
 
1 tablespoon dill (fresh if you can get it) Or 1 tsp Dried chopped dill
½ tsp Brown mustard seeds
2 tablespoons brown sugar
¼ tsp caraway seeds