Uncle Sandys Red Hot Spiced Onions Recipes

QUICK PICKLED RED ONIONS RECIPE

Steps:

• Peel and slice the onion into 1/8th inch rounds.
• Find a glass jar or airtight container, that is large enough to hold the sliced onions and liquid.
• Pour the hot water into the container and stir in the sugar or honey, and salt. Stir until it dissolves. Then stir in the vinegar.
• Add the onions slices and press them down to make sure they are submerged. Let the onions soak and "pickle" in the liquid for at least 30 minutes.
• Serve, or cover and refrigerate until ready to use.

INDIAN SPICED ONIONS

Steps:

• In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, 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. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). 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.