Pickled Onions Recipe - Sarson's

Ingredients:
1kg small pickling onions
50g table salt
800ml Sarson's Malt vinegar
200g granulated sugar
10 peppercorns
2tsp mustard seeds
1tsp coriander seeds
2 bay leaves

Put the onions in a large bowl and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.

Once peeled, layer in a bowl and sprinkle each layer with salt. Cover and leave overnight or up to 24hrs. Meanwhile pour the vinegar and sugar into a large saucepan with the peppercorns, mustard seeds and bay leaves. Put the lid on the pan, bring to the boil then remove from the heat and set aside to allow the spices to infuse.

The following day rinse the onions well and pat dry. Pack the onions into sterilised jars then use a jug to pour over the vinegar, including the mustard, peppercorns and bay, completely covering the onions. Seal and allow to mature for 6 weeks.

Use as a base for pizza sauce

[rayalvintage]

Fantastic recipe by Sarson's crunchy & sweet with a nice spicey bite!
My 3rd year of making this recipe.
The family love em!

[robthomas]

soak in salted cold water over night keeps them crisp

[nicholaspratt]

What happened to the 1tsp coriander seeds??

[shireboundscribbles]

The coriander seeds are in the pan but neither this video nor your recipe online say when to put them in.

I just put them in with the mustard seeds and hope they do not ruin it.

[danielroe]

The problem is to make the best pickled onions you really need to keep reusing the same vinegar, which isn't ideal for selling pickling vinegar.