2lb Pickling Onions
1/2lb Salt
3 cups Malt Vinegar
1 Tbsp Sugar
2-3 Dried Chilies
1 tsp mustard seeds
1 tbsp coriander seeds
1 tsp allspice berries
1 tsp black pepper corns
2-3 bay leaves
1 cinnamon stick
- Place onions in a large bowl, add half the salt, enough water to cover, and leave over night.
- Remove onions from salt solution. Discard salted water. Top, tail and skin the onions
- Return to bowl, add the remaining salt, and again cover with water, but this time leave for 12 - 24 hours.
- Place all the remaining ingredients into the vinegar, and stir in.
- Remove onions from salt solution, rinse and pack into sterilised jars.
- Cover onions with spiced vinegar, seal jars and leave to stand in a cool dark place, for six weeks or more.
Latest News
Best Supplier Technical Service Award for Marshalls
We are delighted to announce that at the recent Sainsburys Brand Conference, held at their Holborn offices on 26th April 2010, Marshalls were presented with the award for Best Supplier Technical Service by Judith Batchelar, Director for Sainsburys Brand.
Food and Drink iNet Innovation Award Winners 2009
At the Food and Drink iNet Innovation Awards 2009, held in Leicester on Tuesday 17th November, the Food Processing Faraday Award for Most Innovative Large Food and Drink Manufacturer went to Marshalls (part of the Produce World Group), Butterwick, Boston, for the development of bellaverdeŽ sweet stem broccoli, that was launched in July 2009, and created in conjunction with Seminis.
