Onion Pickle Recipe

onion pickle

This onion pickle doesn’t keep very well but that’s rarely a problem as it gets eaten so quickly.

Ingredients for Onion Pickle:

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 lb (450 g) onions – peeled and sliced
  • 3 or 4 sprigs of thyme
  • 1 bay leaf
  • 2 tablespoons light brown sugar (muscovado)
  • 2 oz (56 g) prunes – chopped
  • 2 tablespoons balsamic vinegar
  • 4 fl oz (112 ml) red wine
  • 4 tablespoons water
  • salt and ground black pepper

Method for Onion Pickle:

  1. Heat the oil and butter in a large pan. Add the onions and simmer for about 15 minutes, stirring occasionally.
  2. Season with the salt and pepper and then strip the sprigs of thyme and add to the onions along with the bay leaf and sugar.
  3. Simmer for about 15 minutes, stirring occasionally to prevent the onions sticking, until the onions are very soft and dark.
  4. Add the chopped prunes, vinegar, wine and water and continue cooking over a low heat for another 20 minutes or so until most the liquid has evaporated – removing the bay leaf before the end.
  5. Leave to cool slightly and then pot into sterilized jars.

This pickle needs to be refrigerated and used up within a month.

Makes 1 to 1¼ lbs (500g) of Onion Pickle. Better to use smaller jars and use one at a time than a big jar of onion pickle.

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Posted in Val's Preserves, Vegetable Recipes, Fruit, Recipes using Herbs, Vegetarian Recipes, Garlic, Pickles, Thyme, All Recipes, Onions

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