Crisp Pickled Silver Skin Onions
Transform your culinary creations with these tangy and flavorful *Crisp Pickled Silver Skin Onions*, a timeless addition to any pantry. Perfectly balanced between sharp and sweet, these petite onions are infused with a zesty brine of white vinegar, a touch of sugar, and aromatic spices like mustard seeds, black peppercorns, and bay leaves. For an extra kick, optional chili flakes add a subtle heat. This quick and easy recipe takes just 25 minutes to prepare and cook, while the magic happens as the onions soak up their bold flavors over time. Serve these crunchy, tangy gems as a vibrant garnish for burgers, a topping for salads, or a bold snack straight from the jar. With their satisfying crunch and irresistible taste, these pickled onions are the perfect way to elevate your pickling game.
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Recipe Information
Ingredients
- 500 g Silver skin onions
- 300 ml White vinegar
- 200 ml Water
- 100 g Caster sugar
- 15 g Salt
- 1 tsp Mustard seeds
- 1 tsp Black peppercorns
- 2 pieces Bay leaves
- 0.5 tsp Chili flakes (optional)
Instructions
Begin by peeling the silver skin onions. To make peeling easier, submerge the onions in boiling water for 30 seconds, then transfer them to a bowl of ice water. The skins should slip off easily. Trim the root ends if necessary, but keep the onions whole.
In a medium saucepan, combine the white vinegar, water, caster sugar, and salt. Stir the mixture over medium heat until the sugar and salt dissolve, then bring it to a gentle simmer.
Add the mustard seeds, black peppercorns, bay leaves, and chili flakes (if using) to the vinegar mixture. Simmer for about 2 minutes to allow the flavors to infuse.
Place the peeled silver skin onions into clean, sterilized jars. Pack them in tightly but avoid squishing or damaging their shape.
Carefully pour the hot pickling liquid over the onions, making sure they are fully submerged. Distribute the spices evenly among the jars.
Seal the jars with sterilized lids, ensuring they are airtight. Allow the jars to cool to room temperature before refrigerating.
Let the pickled onions sit in the refrigerator for at least 48 hours to develop their flavor. For best results, wait 1 week before consuming.
Store the pickled onions in the refrigerator and consume within 3 months for optimal freshness and flavor.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5934 mg | 258% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 122.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
