Making your own pickled onions isn’t difficult. Pair with crusty bread and mature cheddar for the perfect Ploughman’s.
For the pickled onions, place the peeled shallots into a bowl, add the salt and cover with water. Set aside for at least 24 hours.
Tie the cinnamon and pickling spices in a large piece of muslin and place into a non-reactive saucepan with the malt vinegar. Bring the mixture to the boil, then remove from the heat and set aside to infuse, covered, for 12 hours. Stir in the balsamic vinegar and honey.
Drain the onions and pack them into sterilised jars. Pour over enough of the vinegar mixture to cover the onions.
Store the pickled onions in a cool, dark place for at least two weeks before eating.
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