Pickled Onion recipe...

newleaf

Usually I'd use dried chillies and crush them. You can use fresh chopped chillies though. I'd bung the seeds in too - I like a fearsome pickle myself!

mrbadexample

newleaf wrote:

Usually I'd use dried chillies and crush them. You can use fresh chopped chillies though. I'd bung the seeds in too - I like a fearsome pickle myself!

Chopped then. When do they go in though? With the dried spices or into the cold vinegar with the onions?

newleaf

In with the dried spices.

CoD_2

Penelope_Penguin wrote:

Hi, I dug my shallots at the beginning of this month - so they're waiting in my shed to be pickled. Will put this on my to-do list for the end of the week.

I use a recipe with spiced honey - yummy! Can't wait for them to be ready.

Penny. x

would you mind posting this recipe? sounds fab

Penelope_Penguin

Many apologies. I've been so absorbed with pie making, that I hadn't noticed the requests for a recipe.

It's here: crisp pickled shallots in honey.

Penny. x

CoD_2

Penelope_Penguin wrote:

Many apologies. I've been so absorbed with pie making, that I hadn't noticed the requests for a recipe.

It's here: crisp pickled shallots in honey.

Penny. x





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thank you :beer:

Penelope_Penguin

mrbadexample wrote:

Ahhh newleaf...is there nothing you can't do? :happyhear

Are you saying that you leave the spices (I have some "whole pickling spice" - lots of different things) in the vinegar for 1-2 months, and then it's ready to use? :eek: I thought you just chucked it all in.

So I need to do the quick method. How about the chillies? I have 4 fresh chillies - should they be put (whole / chopped?) into the hot vinegar with the other spices, or just put in with the onions? I like pickled onions to be a little on the fearsome side.

I'd never thought of this. I pour the vinegar, with the spices still in it, over the shallots, and leave the whole lot to mature. The jar looks rather fancy that way. I have been known to fish out the chillis and eat them with the shallots :eek:

Penny. x

mrbadexample

Penelope_Penguin wrote:

I'd never thought of this. I pour the vinegar, with the spices still in it, over the shallots, and leave the whole lot to mature. The jar looks rather fancy that way. I have been known to fish out the chillis and eat them with the shallots :eek:

Penny. x

Well I can't see that it matters too much if you're going to leave them for long enough. I'll soak them in the hot vinegar and see how it goes - it'll all end up in the jar together, right?

I didn't know about the soaking the shallots in brine though.

Penelope_Penguin

mrbadexample wrote:

Well I can't see that it matters too much if you're going to leave them for long enough. I'll soak them in the hot vinegar and see how it goes - it'll all end up in the jar together, right?

I didn't know about the soaking the shallots in brine though.

Yep, it all ends up in one jar!

You have to remove some moisture from the shallots, or they won't store - this is the reason for brine. I just use dry salt. This is fab, as you can see the moisture that's been drawn from the shallots. Take a look at my recipe on the recipe thread. Give me a call if you need it translating into "bloke" :rotfl: :rotfl:

Penny. x

nuttywoman

Decided to have a bash at pickling onions this year for xmas but remember i did them years ago and they were`nt crunchy.Were did i go wrong?
val:p