Pickled Onions

Total Time:

Serves:

48 hours

2 large jars

Ingredients

4 lbs onions and shallots, of all colors and sizes
3 pints water
100g sugar
juice of 1 lemon
5g fennel seeds
5g cumin seeds
5g coriander seeds
5g caraway seed
10g mustard seeds
4 pints white distilled vinegar

Instructions

Make a light syrup from the sugar and water. Add the lemon juice and pour in the vinegar.

Wrap all the seeds in a muslin bag and drop it into the pickling liquid.

Chop your onions and shallots and drop them into the pickling liquid.

Store in Mason jars. I find these useable after 48 hours, but I've seen other people use the pickled vegetables much earlier.