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
Ingredients
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3
onions, peeled, quartered and the layers separated
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440ml
beer (I used Gallows Hill Pale Ale)
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250 milliliters
white wine vinegar
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130 grams
sugar
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10
juniper berries
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5
black pepper corns
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good pinch of salt
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4
sprigs of thyme
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1
birds eye chilli (halved lengthwise) (optional)
Directions
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Bring all the ingredients except the onions to the boil.
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Remove from the heat, stir in the onion and cover the pan with cling film.
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Let it cool down to room temperature and it is ready to serve.
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The flavour will improve over 48 hours.
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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.
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