Prep: 10 minutes
Total: 20 minutes
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Ingredients
250 grams pickling onions
250 ml white wine
250 ml apple cider vinegar
6 saffron threads
1 bay leaf
1 teaspoon mustard seeds
2 tablespoons granulated (raw) sugar
pinch of sea salt
Directions
1. Place the onions in a large bowl and cover in boiling water. Leave for 1 minute, then drain and allow to cool.
2. Once cool enough to handle, peel the onions and pop them into a clean jar.
3. Combine the vinegars and remaining ingredients in a medium-sized pan and bring to the boil.
4. Take off the heat and immediately pour the hot vinegar brine over the onions in the jar.
5. Allow to cool, put the lid on and refrigerate for 3 weeks before eating. These will keep in the fridge for 6 months.
Author Note: This recipe is courtesy of Freddie Janssen’s cookbook, Pickled: Over 60 inspiring recipes for Pickling, Kimchi, Vinegars & More.
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