Pickled onions are a tasty addition to cheese on crackers and a crunchy snack on their own. This gluten free pickled onion recipe is the perfect addition to a gluten free charcuterie board or cheese platter.
1 ⅓cupapple cider vinegar, (see notes on vinegar types)
1cupred wine vinegar
1cupbrown sugar, (firmly packed)
½cupgolden syrup
1teaspoonmixed spice
1teaspoonsalt
1kgpickling onions
Instructions
Place the apple cider vinegar, red wine vinegar, brown sugar, golden syrup, mixed spice and salt into a medium saucepan. Bring to a boil, and simmer for 5 minutes.
Leave the vinegar mixture to cool to room temperature. It will cool faster if you transfer it to a heatproof bowl or jug.
Cut the tops and bottoms off the onions, and peel off the skins. Rinse under water to remove any bits of skin, then place into a clean 1 litre capacity jar. Make sure they're packed nice and tight.
Pour over the cooled liquid. The liquid needs to cover the onions, if there isn't quite enough to cover them, then top it up with a little more of one of the vinegars. Close the lid.
Leave in a cool, dark place for at least 2-3 weeks before eating. As long as the onions are covered by the liquid, they should keep for at least 6-12 months.
Notes
Onions: You'll need to buy small pickling onions for this recipe. They may be sold as "pickling onions" or "baby onions", and they are usually brown onions.Vinegar: This recipe uses a combination of apple cider vinegar and red wine vinegar, but you can experiment with different kinds of vinegar . Keep in mind that white vinegar is a very strong, harsh flavour - so for a milder flavour, stick with cider vinegar, red or white wine vinegar, or even balsamic vinegar. Remember that malt vinegar is not gluten free, so definitely don't use that.Spice: You can replace the mixed spice with other whole or ground spices, herbs, peppercorns, mustard seeds, chilli, bay leaves - really any other flavours that you like.
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