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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
- 3 onions, peeled, quartered and the layers separated
- 440ml beer (I used Gallows Hill Pale Ale)
- 250 milliliters white wine vinegar
- 130 grams sugar
- 10 juniper berries
- 5 black pepper corns
- good pinch of salt
- 4 sprigs of thyme
- 1 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