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Chef's Larder Pickled Silverskin Onions 2kg (Pack of 4)

Chef's Larder Pickled Silverskin Onions 2kg (Pack of 4)

£35.49
£35.49
  • Crisp and Tangy
  • Natural Ingredients
  • Versatile Accompaniment
  • Weight: 8kg
  • EAN: 020379178099
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Product Description

Silverskin Onions Pickled in Spirit Vinegar

  • Crisp and Tangy
    Enjoy the delightful crunch of silverskin onions pickled in spirit vinegar, offering a tangy flavour that enhances a variety of dishes.

  • Natural Ingredients
    Made without artificial colours, ensuring a pure and authentic taste experience with every bite.

  • Versatile Accompaniment
    Perfect for adding to salads, charcuterie boards, or as a garnish for cocktails, these pickled onions bring versatility to your culinary creations.

  • Suitable for Vegetarians and Vegans
    A delicious option that caters to both vegetarians and vegans, making it a great addition to any meal.

Summary:
Silverskin onions pickled in spirit vinegar provide a crisp and tangy flavour that enhances various dishes. Free from artificial colours and suitable for both vegetarians and vegans, these versatile pickled onions are a delightful addition to your kitchen staples.

Frequently Asked Questions

How can I use silverskin onions in my cooking?
Silverskin onions are incredibly versatile! You can add them to salads for a crunchy texture, include them on charcuterie boards for a zesty contrast, or use them as a garnish in cocktails to elevate your drink presentation. Their tangy flavour complements a wide range of dishes.

Are there any artificial ingredients in these pickled onions?
No, our silverskin onions are pickled without artificial colours, ensuring you enjoy a pure and authentic taste experience. We focus on natural ingredients to enhance your culinary creations.

Is this product suitable for a vegan or vegetarian diet?
Yes, our pickled silverskin onions are suitable for both vegetarians and vegans. They provide a delicious and guilt-free addition to meals, making them an excellent choice for everyone.

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