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Preserving and Pickling
The HOPE Box scheme produces lots of fresh vegetables in season and sometimes you can have too much of a good thing and not necessarily want to eat it all at the same time. Preserving and pickling are age-old methods of saving much of the fresh produce for later and can produce delicious results of their own.
Easy Pickled Onions
Ingredients
500g small onions/shallots
large jar of sarasons white pickling vinegar
crushed, dried chillies (optional)
mustard seeds
black or mixed peppercorns (whole)
Method
Peel and clean the onions and place in a washed, sterilised jar right to the top.
Sprinkle in half a teaspoon each of the spices and top up with vinegar.
Seal the jar with a tight fitting lid and store in a cool dark cupboard for at least one month.
For best results the onions should be eaten within 3 months.