Hairy Bikers Balsamic Pickled Onions

I found this recipe on the BBC food website and they are gorgeous and well worth a try. I doubled the mixture and made 5 half litre preserving jars

 

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Ingredients

• 900g /2lbs shallots or pickling onions, peeled
• 50g/2oz salt
• 1 large cinnamon stick
• 1 tbsp pickling spices
• 850ml/1½pints malt vinegar
• 300ml/½ pint balsamic vinegar
• 3 tbsp honey

Preparation method

1. For the pickled onions, place the peeled shallots into a bowl, add the salt and cover with water. Set aside for at least 24 hours.
2. Tie the cinnamon and pickling spices in a large piece of muslin and place into a non-reactive saucepan with the malt vinegar. Bring the mixture to the boil, then remove from the heat and set aside to infuse, covered, for 12 hours. Stir in the balsamic vinegar and honey.
3. Drain the onions and pack them into sterilised jars. Pour over enough of the vinegar mixture to cover the onions.
4. Store the pickled onions in a cool, dark place for at least two weeks before eating.

Top recipe tip

For easier peeling, blanch the shallots for one minute first. Drain and set aside to cool slightly, then the skins will slip off easily.

Overnight preparation time

Less than 10 minutes cooking time

Makes 900g/2lbs