I did warn you that I would be posting lots of spring onion recipes since I was lumbered with 34kg of the darn things. It’s a good job I love them, although it’s possible that I’m starting to faintly whiff. There are signs…people wincing when I come near them, flies dropping dead from the sky when I open my mouth to speak, small children crying, that kind of thing.
It struck me that pickling might be a very good way to use up loads in one go and I’m really very pleased with the way these turned out. They’re in the sweet pickle camp, which means they go very well with grilled meats in particular (BBQ gold), but also fish. They’re obviously excellent in sandwiches. They’re basically what I would call a Super Garnish; one blessed with magical powers. In fact, I almost wish I had more sprin…no no NO, what am I SAYING?
You’ll find the recipe for Magic Onions below. You may also want to rest your eyeballs on the post about my first effort at using up the spring onion mountain, these smoky steak and spring onion nachos, which actually turned out to be one of the most popular recipes I’ve ever posted on Food Stories. Silver linings.
Pickled Spring Onions
(makes 1 x 1 litre jar, in case you don’t have 33kg lying about)
250ml white vinegar
300g spring onions
2 teaspoons salt
2 teaspoons coriander seeds
A few slices of scotch bonnet chilli
1/2 teaspoon black peppercorns
In a saucepan heat the vinegar, spices, salt, sugar and 500ml water until boiling. Add the spring onions and simmer for 3 minutes. Remove the spring onions to jars and add the scotch bonnet slices. Once the liquid has cooled slightly, pour it over and seal.