The Preserver's Year

BabyKat

Red Onion Marmalade

6 large onions, thinly sliced
3 cups sherry or red wine vinegar
3 cups sugar
2-4 bay leaves
20 black peppercorns, cracked (mixed ones work too)

Place all ingredients in a non-reactive, thick-bottomed pan over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool. Place in sterilised jars and seal. Will keep for up to six months.

If you dont have red onions, normal ones will do just as well.

this recipe is lovely i make it all the time ...i also add sultanas to mine and it really sweet, its a great recipe

ktpie

Thanks for the recipe, when I can summon up the energy I will have another go.

I'm wondering what to do with the jar of rock hard onion toffee I managed to produce this morning, chuck it I guess.

BabyKat

nope use it when you make gravy or put it in a curry for something different
i actually liked mine when it was rock hard ...lol
use it for a base when cooking that way it wont go to waste
i think you over cooked it thats what i did
cook it again but leave a good lot of the liquid thats what i did i reduce it till just over half was reduced

ellemm

BabyKat wrote: »

nope use it when you make gravy or put it in a curry for something different
i actually liked mine when it was rock hard ...lol
use it for a base when cooking that way it wont go to waste
i think you over cooked it thats what i did
cook it again but leave a good lot of the liquid thats what i did i reduce it till just over half was reduced

Thanks for that BabyKat, I still have some jars in the cupboard so will give that a try. :T

BabyKat

would you like to see my preserve shelf in my cupboard...not sure if ive posted it before...lol and this isnt including the 30 odd jars i have in baskets for xmas..
since the picture i made loads more pickled eggs and had a go at making 6lb of pickled onions..

Seakay

missychrissy wrote: »

Don't you need to add any yeast to Elderflower Champagne?

No, you don't have to add yeast as the flowers have enough to make a low alcohol drink, but you can add a little champagne yeast if you want a stronger brew or just to be on the safe side.

nopot2pin

BabyKat wrote: »

would you like to see my preserve shelf in my cupboard...not sure if ive posted it before...lol and this isnt including the 30 odd jars i have in baskets for xmas..
since the picture i made loads more pickled eggs and had a go at making 6lb of pickled onions..

:T:T
That looks fantastic
I have some of those tall vinegar jars.... I might have a go at doing some eggs myself. How long do you have to leave them until they are pickled ??

Also, you seem to have lots of same types of jars, that look an ideal size
Did you buy them, or get them from somewhere else ??

BabyKat

pickled eggs take 6 weeks and keep for a year
the small and large hexagonal jars are from a local bee farm and cost me only 20p which is brilliant.
try and see if there is a bee farm near you that sells jars as you will get them cheaper and in bulk

ktpie

BabyKat wrote: »

nope use it when you make gravy or put it in a curry for something different
i actually liked mine when it was rock hard ...lol
use it for a base when cooking that way it wont go to waste
i think you over cooked it thats what i did
cook it again but leave a good lot of the liquid thats what i did i reduce it till just over half was reduced

How did you manage to get it out of the jar?

Valli

BabyKat wrote: »

would you like to see my preserve shelf in my cupboard...not sure if ive posted it before...lol and this isnt including the 30 odd jars i have in baskets for xmas..
since the picture i made loads more pickled eggs and had a go at making 6lb of pickled onions..

oooooh it's like preserver's !!!!!!
*green with envy*