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What better autumn lunch is there than a fresh loaf, crumbly mature cheese, some sweet chutney and a few pickled onions?
We're going back to basics: baking our own bread, flavouring our own spirits and now we're pickling, too. Pickled onions take a couple of months to mature properly so make them now and they will be ideal for munching come Christmas. They also make perfect presents for foodie friends, so dress them up by in Kilner jars and tie a little ribbon or pretty gift tags to the outside.
Sainsbury's stocks a wide range of Kilner jars and pretty labels in all shapes and sizes. Baby onions are available to buy in store until the end of November.
Pickled onions
Recipe taken from The Gentle Art of Preserving by Katie and Giancarlo Caldesi (Kyle Books, £25)
Brining your onions before pickling might seem like a bit of a palaver, but don't skip this step. As well as seasoning them nicely, the brine draws out moisture from the onions to keep them nice and crisp.
Makes 2 x 500g Kilner jars and 1 x 250g jar
Always allow 2.5cm headroom above the onions to leave plenty of space for the vinegar. Don't be tempted to squash the onions down inside the jar or they will bruise and the vinegar won't reach all the surfaces.
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