Full of flavour, these pickled onions complement cold meats and
complete a ploughman's lunch platter. They are a perfect addition
sliced and added to a summer salad, or serve with a selection of
cheeses at pre-dinner drinks.
Ingredients
Method
Peel the onions and place in a glass or plastic bowl. Sprinkle
with the Cerebos Salt. Add cold water to cover the onions.
Cover and stand at room temperature overnight.
Drain and rinse the onions then pack tightly into clean
sterilized jars. Add a Gregg's Bay Leaf to each jar.
Place the vinegar, Gregg's Pickling Spice and sugar in a
saucepan and bring to the boil. Pour the pickling liquid onto the
onions, ensuring the onions are covered. Seal the jars.
Leave in a cool, dark place for 5 to 6 weeks before eating.
Serve, drained, alongside cold meats and on antipasto
platters.