Why are air fryers flying off shelves? Pour the vinegar into a pickled apple slices, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved.
Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
Pickled whole onions are a classic accompaniment to a ploughman’s lunch or cheese sandwich. In this recipe, we use sliced red onions and cider vinegar to create a milder, sweeter, more colourful version of traditional pickled onions, which are usually pickled in malt vinegar. Rinse, then place on a baking tray and put in a low oven for 10 mins, or until completely dry. If you want to use rubber seals, remove the seals before putting the jars in the oven and cover these in just-boiled water from the kettle. Make sure you sterilise any funnels, ladles or spoons before you use them, too.
Do I have to use cider vinegar? While malt vinegar would also work, it will result in a stronger, harsher flavour and dominate the sweetness of the onions. How long do pickled onions last? These pickled onions willdevelop flavour over time, during which the acidity will also mellow.