Pickled spring onion
During Springtime at most food markets spring onions are available in abundance and cheaply, so do buy them because you can make lovely pickles, relishes and chutneys from them. This pickled spring onion is ready in just 15 minutes. It’s vegan, gluten-free and you can reduce the sugar, if you want a low-calorie version. Use it in sandwiches, burgers, wraps and so on.
Ingredients
Method
- Cut the spring onions into small pieces.
- Put the vinegar and water in a saucepan and add all ingredients, except the spring onions.
- Bring to the boil, while stirring. When boiled, add the spring onions and turn off the heat.
- Put a lid on and rest for 5 minutes, then transfer the pickled onion to a sterilised jar, adding enough liquid to cover the pieces fully.
- Seal the jar and let it cool, then keep it in a cold larder – after opening, in the fridge.
- Use any remaining liquid as salad or relish dressing.