Pickled Spring Onions Recipes

PICKLED SPRING ONIONS AND ASPARAGUS

Steps:

• Bring 3 3/4 cups water, the vinegar, coriander seeds, lemon zest, bay leaves, 2 tablespoons salt, and the sugar to a boil in a medium saucepan. Add onions, and return to a boil. Reduce heat, and simmer 4 minutes.
• Divide asparagus between two 1-quart jars. Add onions, and divide liquid between jars. Let cool to room temperature, about 1 hour. Cover, and refrigerate at least 1 day and up to 1 month.

PICKLED SPRING ONIONS AND ASPARAGUS

Steps:

• Fit a large pot with a rack or line it with a folded kitchen towel. Fill with water, and bring to a boil. Sterilize four 1-pint canning jars. by running them through a dishwasher cycle. If boiling them, add jars to the pot and boil for 10 minutes. The jars may be left in the dishwasher or pot until ready to be filled.
• Place a small skillet over medium heat. Add the coriander seeds and stir until lightly toasted and fragrant. Divide equally among the four jars. Repeat with the peppercorns. To each jar add 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 1/4 teaspoon mustard seed, 1 allspice berry and 1 clove of garlic.
• Trim the asparagus, spring onions and garlic scapes or ramps to fit the height of the jars, leaving 1/2-inch head space. Set aside the trimmed pieces for another use. Fit everything into the jars snugly; there is no rule about which end goes up, and the shape and size of the pieces can vary. Tuck a lemon slice into each jar.
• Place the canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften the rubber gaskets.
• In a medium saucepan, combine the vinegar with 3 1/2 cups water. Bring to a boil and funnel into the jars, leaving 1/2 inch of space at the top. Thoroughly wipe the rims of the jars. Using tongs, remove the lids from the hot water, place them on the jars, and screw the rings on snugly but not too tightly.
• Return the large pot of water to a rolling boil. Gently ease the filled jars upright into the water; the water should be at least 2 inches above the jars. Boil the jars for 15 minutes, then transfer to a kitchen towel to cool. Listen for the ping that comes from the contracting lid as each jar cools, indicating a secure seal.
• When the jars are completely cool, remove the ring and test the seal by lifting the jar by the lid. If the seal fails, refrigerate the jar and use the contents within 6 weeks. Allow the pickles to mature for 1 month before serving.

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

PICKLED ONIONS

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

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.

BACON AND EGG SANDWICHES WITH PICKLED SPRING ONIONS

Steps:

• For pickled spring onions:
• Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
• For maple bacon and spicy mayo:
• Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.
• Mix mayonnaise and Sriracha in a small bowl to combine; set aside.
• For fried eggs and assembly:
• Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.
• Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.
• Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

PICKLED SPRING ONIONS (DUA HANH - VNESE)

Steps:

• Wash onions and let dry completely.
• Boil vinegar, sugar and salt, allow the mixture to cool.
• Pour liquid into a jar, covering onions.
• Seal tight and let sit for at least 3 days.
• Pickles last in fridge for up to 3 weeks.