Kilner A5 Pickling Mini Guide

PICKLED ONIONS STEPBY STEPGUIDE

INGREDIENTS 500g small picklingonions 25g salt 600ml SarsonsMalt PicklingVinegar 100g granulated sugar 10peppercorns

2tspmustard seeds 1tsp coriander seeds 2bay leaves

SUGGESTED JARS 1 Litre Kilner ® ClipTop Jar or 1 Litre Kilner ® Preserve Jar

STEP 1. Put the onions inaKilner ® preservingpanand tipover a kettle of boilingwater. Leave for 20 seconds thenpour into a colander, return to the bowl andpour over lots of very coldwater. The skins shouldnowpeel off very easily.

STEP 2. Once peeled, place into a preservingpan and sprinkle with salt. Cover and leave overnight or up to 24hrs.

STEP 3. Meanwhile, pour the vinegar and sugar into a preserving pan with the peppercorns, mustard seeds, coriander seeds and bay leaves. Bring to the boil then remove from the heat and set aside overnight to allow the spices to infuse.

STEP 4. The followingday, rinse theonions well andpat dry. Pack the onions into sterilisedKilner ® jars then use a jug topour over the vinegar, including themustard seeds, coriander seeds, peppercorns and bay leaves, completely covering the onions. Ensure you leave 1.5cmheadspace.

STEP 5. Wipe the rimand threads of your Kilner ® jar and seal. Process your Kilner ® jars (please visit our section on processing your jars on our website). Allow tomature for 6weeks in a cool and dry place.

TOPTIP: Always use the freshest produce whichhas beencleaned thoroughly

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