Spicy Pickled Onions
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 9hrs 15mins
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- Serves
- 8
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- Calories
- 80
Perfect for gifting, these fiery onions are great for festive snacking, but you'll want to have them in your fridge all year round! These onions will be okay to eat the day after making but to ensure they have time to fully absorb the flavour of the pickle, leave for 10 days before tucking in. This recipe makes enough pickles to fill 2 x 500 ml jars. Make sure your jars are sterilised by running them through a dishwasher or rinsing them with boiling water before drying them at a very low temperature in the oven.
recipe updated Jun 6, 2024
Ingredients
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- Shallot
- 450 g
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- Red chili
- 1
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- Sea salt
- 30 g
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- White wine vinegar
- 300 ml
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- Malt vinegar
- 300 ml
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- Sugar
- 75 g
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- Bay leaves
- 2
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- Black peppercorns
- 1 teaspoon
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- Chili flakes
- 1 teaspoon
Tools
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Cooking Chef XL
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Medium bowl
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Jar
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Cooking chef xl bowl
Step preview
- Add shallot to a clean medium bowl
- Sprinkle with sea salt
- Mix until well combined
- Leave overnight
- Divide onions between 2 jars
- Attach the Stir Tool
- Add white wine vinegar, malt vinegar, sugar, bay leaves, black peppercorns, red chili and chili flakes to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until dissolved - 4 min, 110°C, Stir 2
- Pour content of Cooking Chef XL Bowl into 2 jars
- Let cool - 1 hr
- Serve