You got your recipe Ericha?
This is what I use.
You can increase the percentage of balsamic which gives a richer pickle but this one works for me.
1 Kg shallots
50g salt
For the spice bag I use the following
( but you can experiment. You could use a chilli to give it a little bite but I prefer not to….but I do like a little chilli in ordinary pickled onions).
I blade mace
1 teaspoon whole cloves
12 bruised allspice berries
1 large cinnamon stick
12 black peppercorns
1 piece of root ginger, maybe 5cm or so, peeled and crushed.
800ml distilled malt vinegar
2 tablespoons clear honey
400ml balsamic vinegar ….. don’t skimp here, use good quality balsamic, the better the vinegar the better the pickle.
Peel the shallots and put them into a large glass or bowl with the salt. Stir well to coat the onions, then cover and leave for 24 hours.
Tie the spices in a muslin bag, put into a saucepan with the distilled vinegar and bring to the boil.
Remove from heat, and leave to cool overnight.
Remove the spices and add the balsamic vinegar and honey to the COLD liquid.
Rinse the onions well, dry and pack into sterilised jars and add enough spiced pickling vinegar to cover completely.
Seal and store for at least two weeks before using.
Time to make some for Christmas
