Pickled Onion recipe...

carol_a_3

I spotted some pickling onions today and thought I'd make a start on getting some done however...the pickling vinegar section was empty. Obviously there's been a rush on it but you think they may have anticipated it and got some extra stocks in ready so I put the onions back and will try again in a few days. I know I could make my own with malt vinegar and spices but I need the jars too as I've been a bit too efficient in recycling all of mine, I haven't done any pickling for years.

Went down the next isle and I could have bought Christmas cakes, puddings, boxes of chocolates, selection stockings, crackers etc etc...it's not Christmas for another quarter of a year!! There were even hot cross buns further on. Someone sort it out!!!

Maybe someone's been buying the pickling vinegar to use instead of petrol!

moggins

Now if we could run cars on vinegar that would really solve some problems

Curry_Queen

I've got some pickling vinegar but no onions!!!

I bought it my mistake thinking it was just a larger bottle of white vinegar, but it says "ready spiced for pickling" :doh: ... not sure I want to use it as a fabric conditioner :rotfl:

I could do with some tips on pickling onions though please as I've never done it before

trace-j

My Grandad pickles onions every year without fail. He and my Grandma save up all the empty Horlicks and jam jars they use over the year.

He does it in 2 stages. Peels the onions and leaves them to soak in salty water for about 2 weeks. He uses old empty 5l ice cream tubs with lids and has used a bucket before now and covered it left somewhere cool. He likes to use his shed!! After two weeks onions decanted into jars, with the pickling vinegar.

Ensure jars are clean and are sterilised as best you can. Fill to brim with pickling vinegar covering with a square of greaseproof paper before putting the lid on. Stops the vinegar corroding the lid. Labels with date and leaves for another 2 weeks before cracking them open.

Personally they are at their best after 2 weeks as nice and crunchy and have a nice bite on them. The more time that goes by the more soggy they get.

I have cooked pickled onions in the vinegar and softens them up (like shop bought) in a food technology class, but didn't like the results as were a bit bland- like shop bought ones. Onions are put straight into jam jars with the vinegar, doesn't need to be at the brim. Lid placed on and turned slightly, but not tightened. Jars placed in a pan of boiling water for about 20mins, as lids not tight air can escape.

After 20mins remove jars tighten the lids and store until ready to use.

As the contents cool the air pressure under the lid reduces. As a result the air pressure on the outside is greater than in the jar and the tamperproof button on the lid resets. (just a usless bit of info!)

Curry_Queen

I've got vague memories of my mum making them every year for xmas, and seem to remember she soaked them in brine too for a while but I couldn't remember any details, so thanks for that

carol_a_3

My dad does lovely ones too and he only soaks them in brine overnight. My friend was doing some this afternoon and she just sprinkles them with salt, leaves them for a couple of hours, rinses them and then puts them in the jars and covers them in vinegar. My dad always makes them in October for christmas so I should think they are best after a couple of months at least. Is there a recipe on the jars? If not I can get the proper details from somewhere I'm sure.

kirstyreanne

I asked my nan about this last weekend.

Apparently you have to soak them in salty water (brine) for at LEAST 24 hours, it can be for longer but not less. Then rinse them off really well. Put the onions into jars & cover with pickling vinegar. If you haven't got pickling vinegar you can use ordinary malt vinegar, just add about a teaspoon of pickling spices (combination of mustard seeds, bay leaves, cinnamon, pepper, allspice, ginger, turmeric & cardamon) to each jar. They should be ready to eat after 2 weeks.
If you like sweet pickled onions then add boil a small amount of the vinegar up with sugar to taste, allow to cool & then add it back into the rest of the vinegar.

Hope this Helps.

Sorry, forgot to add that the best time to buy pickling onions is mid to end of September so now should be perfect.

Cullumpster

So if i want to make them for xmas does that mean i'm better off making the about 2 weeks before?
i thought the longer you leave them the better (And stronger) they get

carol_a_3

Yes, now or up until October is the best time, they need a couple of months to "mature". They don't go soggy if you brine them first and we still eat Dad's ones nearly a year after he's made them and they're perfectly crunchy. Still couldn't get any vinegar today though.

kirstyreanne

Cullumpster wrote:

So if i want to make them for xmas does that mean i'm better off making the about 2 weeks before?
i thought the longer you leave them the better (And stronger) they get

Hi Callumpster,

You can eat them after two weeks to about a year later, I think my nan tries to make sure they're all eaten just before she starts the next lot.

HTH

carol_a_3

Got my vinegar today so tomorrow is onion day!!