Ingredients for 4 people
- 900 g Pickling onions (or small onions), peeled
- 50 g salt
- 850 ml malt vinegar
- 300 ml De Nigris Thick & Intense Balsamic Vinegar
- 3 tbsp runny honey
- 1 cinnamon Stick
- 1 tbsp pickling spices (make your own using coriander seeds, mustard seeds, black peppercorns and chilli flakes)
For the recipe
Place the onions in a bowl, cover with salt, and leave for at least 24 hours.
Meanwhile, put the malt vinegar, cinnamon and pickling spices into a large pan. Bring to the boil, then remove from heat, cover and set aside for 12 hours.
After 12 hours, remove the cinnamon stick, and stir in the balsamic vinegar and honey, If you don’t like your pickles too fiery, strain the spices out of the vinegar mix.
Rinse the salt off the onions and place them into sterilised jars.
Cover them with vinegar mix and tightly secure the lids. Store for least two weeks (at room temperature) before using.