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Author Notes: These pickles are so good and will bring a huge mouth puckering smile to your face if you love eating pickles. Fantastic on their own or as part of a cheese, cold cuts or ploughman’s platter but do pile them onto your favourite burger – it takes the most humble burger to the next level.
The recipe is incredible easy to make and I love the fact that these are ready to eat within a few hours. For the beer I used an American Pale Ale from Gallows Hill Brewing Company, a small batch brewer based in South Africa. The beer ads a depth of flavour and the juniper berries adding their wonderful flavour to the pickling liquid. I do wish the original recipe was mine but it is based on a recipe from Paul Foster which I tested and then tweaked a little bit. —heinstirred
Makes 1 medium sized jar
onions, peeled, quartered and the layers separated
beer (I used Gallows Hill Pale Ale)
milliliters white wine vinegar
black pepper corns
good pinch of salt
sprigs of thyme
birds eye chilli (halved lengthwise) (optional)
- Bring all the ingredients except the onions to the boil.
- Remove from the heat, stir in the onion and cover the pan with cling film.
- Let it cool down to room temperature and it is ready to serve.
- The flavour will improve over 48 hours.
- Store in a sterilized jar in the fridge for up to a month. Remove the chilli before bottling if you do not want add any further heat.
- This recipe was entered in the contest for Your Best Edible Gift