Mulled pickled spring onions
You can also do this with radishes. It goes really well with rich meats, perfect for christmas meals, or Sunday lunches! Best made a week in advance to develop the flavour. They will keep, unopened, in the fridge for a couple of months. Once opened, you can keep in the fridge, for a week or two.
Mulled pickled spring onions
By Published: June 16, 2015
- Makes: 1 litre
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 30 mins
You can also do this with radishes. It goes really well with rich meats, perfect for christmas meals, or Sunday lunches! Best made a week in advance to develop the flavour. They will keep, unopened, in the fridge for a couple of months. Once opened, you can keep in the fridge, for a week or two.
Ingredients
- 1 Litre White Wine Vinegar
- 1 Tsp Fennel Seeds
- 1 Small Cinnamon Stick
- 5 Cloves
- 2 Clementines
- 3 Bunches Spring Onions
Instructions
- First of all - Make sure you use sterilised jars and lids for storing. Now, put the vinegar in a pan, add the fennel seeds, cinnamon stick, and cloves, carefully peel the clementine zest into the pan, leave behind as much pith as possible. Place the pan on a high heat and bring to the boil.
- Meanwhile, trim the base and tops if the spring onions (also halve the radishes if using them). Now pack the spring onions into the (warmed) sterilised jars, very carefully pour the boiling liquid into the jar until full to the top, making sure you get some of the spices into each jar.
- Discard any leftover liquid, push the spring onions down so they are totally immersed, then put the lid on tightly and pop to one side until completely cool. Leave for about a week for the best results 🙂
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