Pickled Onion recipe...

Mrs_Veg_Plot

spike7451 wrote: »

The onions you do just like normal & will keep for ages,Pickled Egg's I have no clue about as I haven't ate one since 1985,when I had one in a glass of Creme De Menth & was violently sick!!

I am not surprised:eek:

meritaten

pickled eggs are easy just boil them for ten minutes (they need to be VERY hard boiled) then peel them put them in a jar and pour over white vinegar (you CAN use ordinary malt vinegar but it makes them a horrible brown colour). Keep them for at least three weeks to allow the vinegar to penetrate to the yolks. I found a three year old jar in the back of a cupboard and the eggs were fine.
pickled onions need to be peeled then brined. that means soaking them in salt water overnight at least, but my nan used to leave them 24 hours - swore they were crisper! then drain them, rinse them, shake off as much water as you can and put them in the jars. again cover with vinegar (I have bought expensive pickling vinegar and tried ordinary malt vinegar and white vinegar and tbh - I actually prefer the white vinegar, while OH prefers the malt! its a matter of personal taste!) to make sweet pickled onions add a teaspoon or so of sugar to the vinegar before putting the lids on and shake it a bit.

zippychick

ive merged this with our pickled onion thread. Pickled eggs may also help as may pickling jars and old pickling vinegar uses

Zip

harrys_nan

I layer my peeled onions in a bowl with salt over 24 hours, rinse under cold water, pat dry, then pop into jars and cover with pickling vinegar, and leave for at least 1 month .

splodger_seedswapper

i did honeyed onions last year - and they were scrummy - will post a recipe if anybody interested

zippychick

Why not splodge?!?! it all helps

prophecy_grrl

My mam has gifted me a huge sack of pickling onions and a bottle of spiced vinegar, so I have 2 questions for you clever pickling peeps...
1 - can I make sweet pickles with the spiced vinegar by adding sugar as sugested by other posters or will it taste vile as vinegar bottle says it's ready spiced?
2 - do I top and tail the onions? I reckon they'll be hard to peel otherwise, I'll be here a month just peeling them!

Thanks in advance

meritaten

prophecy_grrl wrote: »

My mam has gifted me a huge sack of pickling onions and a bottle of spiced vinegar, so I have 2 questions for you clever pickling peeps...
1 - can I make sweet pickles with the spiced vinegar by adding sugar as sugested by other posters or will it taste vile as vinegar bottle says it's ready spiced?
2 - do I top and tail the onions? I reckon they'll be hard to peel otherwise, I'll be here a month just peeling them!

Thanks in advance

Will try to answer your questions prophecy.
I now dont use spiced vinegar for pickles - I find the ordinary brown malt and white vinegars just fine for making pickles - but, if thats what you have..........then we will work with that!
as you have a huge sack of pickling onions I would guess that its the one normally delivered to greengrocers and one jar of pickling vinegar isnt going to do all that!
yes top and tail the onions - I do find if they have stubborn skins then blanching them in boiling water for a few seconds helps to peel them.
dont forget to brine them - it may seem unimportant - but, if you dont do this the onions will come out soft, not crispy and crunchy!
the salt actually drives OUT moisture from the onions. you can dry brine or wet brine - explanations further back in thread!

may I suggest you experiment?
do one lot with the spiced vinegar
buy some white and brown ordinary vinegar and do two batches of each. add a spoonful or so of sugar to one bottle of brown and one of white. dont forget to label them with the types of vinegar used and whether sweetened and add the date.
YOU can then decide on your favourite method!

for pickled eggs - brown malt CAN be used - makes very little difference to the taste BUT they do look a bit odd! white vinegar is my choice here! but there is nothing stopping you adding food colouring and making your eggs any colour you wish!
DONT add sugar, but feel free to add black or white peppercorns, dried chillies for a little heat - not much, just a teaspoon!

do the onions now and they will be PERFECT for christmas - the eggs will be ready in two to three weeks.

Melody_Lee

Thanks meritaten,

Never thought of adding chillies to pickled eggs. Really want some now!

prophecy_grrl

Just wanted to share a little success story - after making 12 jars of pickled onions and 6 of pickled red cabbage in October following tips from this board I cracked one of each open on Christmas day.... and they are DELISH!!!!!

Thanks knowledgable OS'ers :beer: