Get ahead of the game and make a big batch of perfect pickled onions in time for Christmas!
Servings: 50 portions
Begin by peeling the shallots and trimming the roots, discarding any inedible skins and tough pieces.
Place in a large bowl and pour over the water and salt. Give the mix a good stir helping the water to dissolve and leave the shallots in the brine overnight.
After leaving the shallots to soak, drain them and rinse them well before patting dry with a clean tea towel or kitchen roll.
Sterilize your jar by washing in warm soapy water and placing in an oven on a low heat until completely dry.
Whilst sterilizing the jars warm the vinegar in a pan along with the honey until the honey has dissolved. Leave to cool for 10 minutes before moving on to the next step.
Once the jars have dried immediately pack the shallots into the jars and cover with the cool vinegar mixture.
Seal the jars and store in your cupboard ready for Christmas.
These will be ready in just a couple of weeks but can last for many more unopened.
Once you have opened the jar they are best served in the fridge and eaten within a couple of weeks.
Calories: 11.54kcal | Carbohydrates: 2.38g | Protein: 0.28g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 389.37mg | Potassium: 38.91mg | Fiber: 0.42g | Sugar: 1.14g | Vitamin A: 2.99IU | Vitamin C: 0.99mg | Calcium: 7.74mg | Iron: 0.16mg