Christmas Recipe—Pickled Onions with Balsamic Vinegar & Honey

Ingredients

• 2lb/900g shallots or small pickling onions
• 20z/50g salt
• 1 blade mace
• 12 allspice berries, lightly crushed
• 1 tsp whole cloves
• 1 large cinnamon stick
• 12 black peppercorns
• 1 small piece root ginger, peeled & sliced
• 1 ½ pints/900ml distilled malt vinegar
• 2 tbsp clear honey
• ½ pint/300ml balsamic vinegar

Method

Peel the onions/shallots and place them in a large glass or ceramic 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 and pat dry with absorbent kitchen paper. Pack into sterilised jars and add enough spiced pickling vinegar to cover completely. Seal and store for at least two weeks before using.

(with thanks to Chris Smith, Devon BKA, via BEES)