Mr B is partial to pickles and chutneys, and for his Christmas stocking, I have made him his very own jar of pickled onions! These will keep for three months and I made them only last week, so they will keep well in the fridge right into 2016.
This recipe is adapted from Katie Bishop’s Slow Cooker book which you can buy in paperback or for Kindle from Amazon (I can thoroughly recommend this book – we have used it lots in the three weeks I’ve had it from the library).
- 1 bag of pickling onions (mine had 25 onions)
- 2 tbsp tomato puree
- 75ml red wine vinegar
- 1.5 tbsp olive oil
- 2 tbsp golden caster sugar (regular caster sugar will be fine!)
- 1 x 187ml bottle white wine (as dry as you can find)
- 187ml of cold water
- 75g sultanas
- Put your onions into a large bowl, and cover with freshly boiled water. Mix all of the other picking ingredients in a jug and stir well.
- After 5 minutes has passed, return to peel your onions. You should find that the onion skins should come off relatively quickly.
- Add everything to the slow cooker dish, add the lid and cook on the highest heat setting for about 3 hours, or until the onions are soft to the touch.
- Ladle the mixture into sterilised hot jars. There should be just enough liquic to cover most of the onions.
- Wait until cool before sealing the lid and putting in the fridge.