Bite Back Pickled Onions Recipes

PERFECT PICKLED ONIONS

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

"BITE BACK" PICKLED ONIONS

Steps:

• Peel the onions, wash and then soak in brine overnight.
• Remove the onions from the brine and wash thoroughly.
• Drain.
• Dry the onions individually with kitchen paper and keep aside.
• After 15 minutes, dry the onions again - keep aside.
• After a further 15 minutes, dry the onions again.
• Continue drying the onions until they have stopped "sweating".
• Systematically fill a sealable 1 litre jar with the onions so that they are tightly packed.
• Add the slotted chilies, peppercorns and garlic.
• Fill up the jar with vinegar until all the onions are covered and seal.
• Place the jar in a dark cupboard.
• After 2 or 3 days, check the vinegar level and add more if required.
• Keep the jar in the dark cupboard for at least 4 weeks, preferably longer.
• 12 hours prior to eating, transfer to the refridgerator.