Honey spiced pickled onions in Aspall vinegar

Pickle your onions with pride this autumn using Aspall cyder vinegar, and warming spices and honey.

Serves: Makes 1 x500ml jar

Preparation time:  15 minutes

Cooking time:  25 minutes

Cooling time: 1-2 days, then keep for a month before eating

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You will need

  • 75g salt
  • 300g pickling onions or shallots
  • 300ml Aspall cyder vinegar
  • 2 teaspoons runny honey
  • 1 teaspoon mustard seeds
  • ½ teaspoon black peppercorns
  • 2 bay leaves
  • You will also need:
  • 500ml preserving jar
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Recipe Information

Step by step guide to making Honey spiced pickled onions in Aspall vinegar

  1. Make the brine by dissolving the salt in 500ml warm water. Allow to cool while you peel and trim your onions or shallots.
  2. Add the onions to the brine. Use a plate or bowl weighed down with a tin or other heavy object to keep them all submerged, then leave for 24 hours.
  3. Gently heat the vinegar and remaining ingredients in a saucepan until simmering, but not boiling. Remove from the heat and allow to cool completely.
  4. Sterilise your jar by placing it on a tray in the oven for 15 minutes at 180°C, fan 160°C, gas mark 4. Allow to cool.
  5. Once your jar has cooled, drain the onions, rinse and pat dry before packing tightly into the jar.
  6. Pour in the cooled vinegar and spices, completely covering the onions and secure the lid. Keep for at least a month before eating.

*All information included in this recipe has been provided by Aspall.

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Nutritional information for Honey spiced pickled onions in Aspall vinegar

Nutritional information for Honey spiced pickled onions in Aspall vinegar

Nutrition type per serving
Calories (per 2 onions) 21 kcal
Total Fat 0.28g
Saturated Fat 0.15g
Salt 0.28g
Sugar 2.8g

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