By MANDY SINCLAIR
Store eschalots and brown and white skinned onions loose, in a dark cool place for up to 1 month.
Chives and spring onions however should be picked as needed. In case of a glut, they can be stored in a clip lock bag, refrigerated, for up to 1 week.
What to do with glut
Onions can be frozen once peeled and sliced, however due to the high water content they will be very soft once thawed. Thaw in a strainer, discarding juice. Frozen onions are ideal for cooking on the barbecue, however the time it takes to caramelize and cook through will double.
Pickled spring onions
1kg small onions or eschalots
1/3 cup salt
4 cups brown vinegar
1 cup caster sugar
2 tbsp mustard seeds
1 tsp peppercorns
4 rosemary sprigs
1 .Place unpeeled onions in a large bowl. Cover with boiling water and set aside for 5 mins to soften skins. Drain and peel onions. Place peeled onions in a bowl with salt and toss to coat. Add enough cold water to cover and set aside for 24 hrs. Drain, rinse well and pat dry.
2. Place vinegar, sugar, mustard seeds, peppercorns and rosemary sprigs in a saucepan. Heat on high, stirring, until sugar dissolves. Place onions in sterilized jars and pour over enough vinegar mixture to cover onion. Seal and store in a cool dark place for 2 weeks before using. Use within 1 month and refrigerate after opened.
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