Pickled onion recipes
by Pam Corbin
A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or cheese, or sauté in a frying pan until well caramelised to serve with sausages or lamb cutlets.
For this recipe you will need two 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips.
