Pickled Onion recipe...

miss*whisper

my uncle pickles onions, walnuts & eggs.

If you ever had a pickled egg, you've never tasted one like he pickles.

To die for. I had a craving when pregnant for his pickled eggs and he ran out LOL

His onions are lovely but they do come back and bite you!!

A colleague used to pickle garlic cloves, don't often see that.

carol_a_3

D'ou know I've never tried a pickled egg, I've seen them in chip shops etc but wondered what they would be like. Maybe I'll try doing a small jar. Do you do them in the brown spiced vinegar or the white? Do you just hard boil them as normal? Thanks.

Curry_Queen

carol_a wrote:

Got my vinegar today so tomorrow is onion day!!

Yayyy!!! :T

I got some onions yesterday too, just a pound in weight to start off with and see how I go, but should be enough to fill a couple of large jars :dance:

I might do those later today actually!

Just a thought, and I'm not sure if they all do it, but have you thought of asking at your local butchers for vinegar? I know it sounds strange, but our local butcher used to sell the big 5 litre cartons of malt vinegar around this time of year (not sure if he still does mind) but I remember someone asking me to pop in and get them some a couple of years back when they were making their pickles

Curry_Queen

carol_a wrote:

D'ou know I've never tried a pickled egg, I've seen them in chip shops etc but wondered what they would be like. Maybe I'll try doing a small jar. Do you do them in the brown spiced vinegar or the white? Do you just hard boil them as normal? Thanks.

The big jars we used to have in the pub were done in white vinegar and people used to buy one to shove in a packet of crisps ... YUK!!! ... can't say I fancy them myself though _pale_

bluemoon_3

I made pickled onions on my own for the first time last year, after helping out dh's nan the year before - they turned out lovely! I also tried pickled red cabbage - and though it tasted delish and we enjoyed it, it was a bit soggy.

I did soak it in brine and rinse it the next day, but I'm thinking I should have left it longer to dry off after rinsing before putting it in the vinegar? Maybe leave it to dry between tea towels for a few hours?

BTW, if anyone's planning to pickle red cabbage - ignore the instruction in some recipes to add red food colouring. If mine was anything to go by, you really don't need it! The cabbage does a great job on its own!

carol_a_3

I think I'm put off pickled eggs now!

We've only got one butchers left around here now, all the others closed down years ago and they only sell meat. I remember when we had a Dewhurst they did extra groceries etc.

billieboy_2

I've been doing Delia's quick pickled onions for years now.

2.1kg pickling onions, 25g picking spice, 1.8 litres malt vinegar (though I use ready spiced vinegar)

Peel onions, pack jars half-full with onions and sprinkle with a level dessertspoon of picking spice into each jar. Pour vinegar over right to the top and fix on lids. Store in coool dark place for 8 weeks at least.

Curry_Queen

I've just come across this really humorous site whilst checking that I was doing my pickled onions right, and thought some of you would love it

Curry_Queen

Can I just ask a quick question please?

My onions have been soaking for 24 hrs in brine and I've just rinsed and drained them and left to dry, so it's almost time to bottle them, but the vinegar I have here is the distilled white pickling vinegar (Sarson's one) which I presume is usually used for eggs, veggies etc so will that be ok for my onions, and is it exactly the same as the malted version, apart from colour?

squeaky

I've seen onions in both, before now, and as long as it's designated as pickling vinegar and so has the requisite spices in it I can't see there being any problem.