Another recipe with beer as an ingredient and it is one of my favourite recipes on the blog to date. I love cooking with beer (drinking it too) and looking back there are quite a few recipes on the blog: 2 divine ice creams, namely Beer and Nuts Ice Cream and Pumpkin Ale and Smashed Toffee Ice Cream. I used it in my Slow Roasted Pork recipe with great success and of course last week, baked this delicious Chocolate Stout Cake. And these delicious Beer Pickled Onions are a welcome addition.
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. Which means they can very easily be made on the day of a big game and served with all the accompanying snacks and of course more beer.
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.
- 3 onions, peeled, quartered and the layers separated
- 440ml beer (I used Gallows Hill Pale Ale)
- 250ml white wine vinegar
- 130g sugar
- 10 juniper berries
- 5 black pepper corns
- good pinch of salt
- 4 sprigs of thyme
- 1 star anise
- 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.