Pickled spring onions are not only a tangy delight but also a versatile ingredient that can elevate the flavor of any dish. Whether you’re adding them to a salad, sandwich, or grilled dish, these pickled gems bring a burst of freshness and zing that will leave your taste buds craving for more.
But have you ever wondered why pickled spring onions are so popular? What makes them the perfect addition to your meals? Let’s explore the secrets behind these tasty treats and discover how easy it is to make your own pickled spring onions right at home.
Join us as we dive into the world of pickling and reveal the simple steps to create your own batch of pickled spring onions. From the ingredients needed to the preserving process and storage tips, we’ve got you covered. Get ready to impress your friends and family with this easy pickled spring onions recipe.
Ingredients and Preparation
To make pickled spring onions, you will need thin violet spring onions, white vinegar, water, sugar, salt, peppercorns, allspice berries, and herbs such as lovage or tarragon. Here’s a step-by-step guide on how to prepare and pickle the spring onions:
- Trim and cut: Trim the onions and cut them into 4-inch lengths.
- Clean and sterilize: Clean and sterilize a pint jar to ensure proper preservation.
- Create pickling liquid: In a pot, boil a mixture of white vinegar, water, sugar, salt, peppercorns, and allspice berries. The combination of flavors will enhance the pickling process.
- Blanch the onions: Add the trimmed spring onions to the boiling pickling liquid and cook for a couple of minutes until the onions are slightly tender. This helps to enhance their texture.
- Pack in the jar: Remove the blanched onions from the pickling liquid and pack them into the sterilized jar along with the desired herbs, such as lovage or tarragon.
- Pour the pickling liquid: Pour the hot pickling liquid over the onions in the jar. The liquid will infuse the onions with its tangy flavors and help preserve them.
- Seal and cool: Seal the jar tightly to prevent air from entering and let it cool down to room temperature.
- Cure and refrigerate: Refrigerate the jar for a minimum of two weeks. This allows the onions to cure in the pickling liquid, resulting in a flavorful and crisp condiment.
Once the pickled spring onions have cured, they are ready to be enjoyed as a wonderful addition to various dishes.
Serving and Storage
Once the pickled spring onions have cured for two weeks, they are ready to be enjoyed. These tangy and crisp delights can be used in various ways. Slice them and add them to potato salad, cucumber dishes, or serve them as a side with grilled cheese sandwiches or burgers. The leftover pickling liquid can be used as a base for salad dressings. It’s important to note that unopened jars of pickled spring onions can be stored in a cool, dark place for up to a year. Once opened, they should be refrigerated and consumed within 2-3 weeks. Enjoy the flavorful addition that pickled spring onions bring to your meals.