2 homemade pickled ingredients to add flavour to any meal

Pickling is a tried, tested and true method of bringing out the natural flavours of fruits and vegetables you have at home. At them to your favourite dishes for a flavour upgrade.

Makes about 2 litres (4 pints)

• Water to cover the onions
• 2 kg (4 lb) small white pickling onions
• 125 g (1/2 c) salt
• 8 peppercorns
• 4 fresh red chilis (wear gloves when handling; they burn)
• 4 bay leaves
• 1 L (4 c) cider vinegar1. In a large pot, bring water to a boil. Place the onions in a large, nonreactive bowl. Pour the hot water over the onions in the bowl and let stand for five minutes; drain. Trim the root end and the crowns; the peels should slip off easily. Do not remove too many layers of the onions.

  2. Place the peeled onions in a large bowl and cover them with cold water. Add the salt and mix well. Let stand overnight.

  3. Drain the onions. Using a large slotted spoon, transfer the onions to four warm, sterilized 500 millilitre (one pint) jars with wide mouths. To each jar, add two peppercorns, one red chili and one bay leaf.

  4. In a large, nonreactive pot over high heat, bring the cider vinegar to a boil. Immediately pour the hot vinegar over the onions in the jars to cover them, leaving a three millimetre (1/8 inch) space between the top of the vinegar and the rim of the jars.

  5. Wipe the rims, cover and process for 10 minutes in boiling water. Cool and test for airtight seals. Label, date and store in a cool, dark place; the onions will be ready to eat in four weeks. Once a jar has been opened, store the onions in the refrigerator.

Makes about 2 litres (2 quarts)

• 375 g (1 2/3 c) sugar
• 650 ml (2 2/3) cups water
• 250 ml (1 c) cider vinegar
• 4 cinnamon sticks, broken
• 15 ml (1 tbsp) whole cloves
• 15 ml (1 tbsp) black peppercorns
• 2 to 3 strips orange zest
• 1 kg (2 lb) small, firm, ripe red or purple plums, well scrubbed1. In a medium pot over moderately high heat, combine the sugar and water, and bring the mixture to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 10 minutes.

  2. Add the cider vinegar, cinnamon sticks, cloves, peppercorns and orange zest; stir to combine. Cover the pan and simmer the mixture gently for 15 minutes.

  3. Using a sterilized skewer or ice pick, prick each plum in several places. Divide the plums equally between two one litre (one quart), warm, sterilized jars with wide mouths. Pour the hot spiced syrup over the plums to cover them, leaving a six millimetre (1/4 inch) space between the top of the syrup and the rim of the jars. Wipe the rims of the jars, cover and process for 25 minutes in boiling water.

  4. Cool and test for airtight seals. Label, date and store in a cool, dark place; the plums will be ready to eat in four weeks. Once a jar has been opened, store the plums in the refrigerator.

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