Quick & Easy

Pickled onions for a ploughman’s lunch

Spicy pickled onions, packed with chillies, cloves and ginger, make the perfect accompaniment to a classic ploughman's lunch.
1 Litre


Pickled onions for a ploughmans lunch


Pickled onions for a ploughmans lunch

1.Place the onions in a bowl and cover with boiling water – this makes them easy to peel. Allow to stand for an hour.
2.Peel the onions, leaving the base intact to hold the onions together. Return the onions to the bowl and cover with water and add the salt. Cover with a tea towel and set aside for 24 hours.
3.Drain the onions. Place the vinegar, 2 cups of water and the spices in a non-aluminum saucepan and bring to the boil. Simmer for 5 minutes, then allow to cool.
4.Pack the onions into sterilised jars and pour the vinegar over. Serve and store for about 2 weeks before eating.

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