Pickled Onion recipe...

BertieMeldrew

My sister has a brilliant one... I'll need to email her so watch this space...

mrbadexample

Well, I got some help here, but I confess I haven't had time to make them yet.........

Pink.

Hi nuttywoman,

As the thread Mr BE has linked to is fairly recent, I'll merge your thread with it as it helps other OS readers to find all the suggestions together.

Another thread that might help is: Pickled onions!

Pink

BertieMeldrew

...I'm convinced that somebody was asking for a Pickeld Onion recipe yesterday - I even replied saying I'd get the one my sister uses!

Anyway... I can't find the thread now! Doh! However, here is the recipe that my sister sent me...

"Place onions in hot water (easier to peel) and peel, then brine with dry salt - 4oz to every 2lb onions - in deep dish (or bucket) and leave for 24 hours, stirring once or twice. Drain, (and I always rinse and dry) and pack into jars. Cover with cold, spiced vinegar (Sarson's spiced is ideal and saves making your own which stinks the kitchen out!!)***. Leave for at least one month.
This recipe from nanny's book 1949 edition which is why it isn't metric, but it's the one I used for years. Sad thing is that you cannot buy pickling onions in France, so save me a few until we come over."

*** (my footnote) I think the alternative is to use ordinary vinegar with your own spices etc etc

Hope someone finds it useful If anyone knows where the OP is then I'd welcome a link... tx bm

nuttywoman

It was me that asked about them, thanks, my post has been merged with another one on the subject.
Once again thanks.
val

nic82

I thought that I'd have a go at making my own pickled onions this year, using the recipe that my grandma uses year in year out.

So, off I went to the market to purchase said onions. Had no idea how many to buy, so bought half a carrier bag. Market person says "would you like vinegar". Me (in a hurry as carparking about to run out) says "yep".

Get home and market man has sold me five litres of malt vinegar. My grandma's recipe says that I must only use condiment (aka pickling) vinegar . So, off I trott to Tesco and get two jars of Sarson's pickling vinegar for £2.00. :j

Fantasic, until I realise that I've brought white pickling vinegar. Grandma's pickled onions are ALWAYS in brown vinegar :mad: . Never mind, white will have to do. Unfortunately the onions I bought were only enough to fill one Sarson's jar and one small jam jar :rolleyes:.

All I wanted was a few jars of pickled onions in BROWN vinegar made to my grandma's recipe but I've ended up with two jars of pickled onions in white vinegar, 5 litres of malt vinegar, a jar of white pickling vinegar and no pickling onions left over :rotfl:

My questions....
1) what on earth can I do with my five litres of malt vinegar??? Am I right in saying you can only clear with white vinegar? I don't even like vinegar on fish and chips! Luckily, it only cost me £2.50 but even so, I don't want to throw it away.

2) I can't get to the market to get any more pickled onions for at least two weeks. Where can I get more pickled onions from? I've looked in both Morrisons and Tescos and can only find shallots, but they're a bit big for what I want.

Please help me with my pickled onion pickle!!

BertieMeldrew

Can you not take it back?

dannahaz

Pickled shallots are lovely.

This is a Delia recipe which calls for Sherry vinegar, but I'm sure you can improvise http://www.deliaonline.com/recipes/pickled-shallots-in-sherry-vinegar,1231,RC.html

You can also use malt vinegar to pickle, but you'd need to add some pickling spices. You can buy ready made pickling spices in the hErb & Spice section of supermarkets.

hotcookie101

newleaf wrote: »

Pickled Onions - for Bloke. Here's how:

Make some brine - 2oz salt to 1 pint cold water, make enough to cover your onions. Put your onions, unpeeled, into a bowl and cover with brine. They will float, so you need to put a plate on top of them to hold them under. Soak for 12 hours.
Peel and top/tail your onions.
Soak in more brine for 24 - 36 hours.
Pack into a big jar and fill with spiced*, cold**, vinegar.
Screw down lid and save in a cool dark place for 3 months before sampling.

*Spiced vinegar - crush chillies, peppercorns, cinnamon stick, cloves, mace. Whatever takes your fancy really. Steep in cold vinegar for 1 -2 months.

If you need your spiced vinegar quickly, you need to warm the vinegar in a bowl over a saucepan of boiling water and steep spices in the warm vinegar for 2 hours, then cool thoroughly.

**Vinegar. If you want crispy pickled onions use cold vinegar.
If you want soft pickled onions, see me after class

Hope this helps

Bumping this as sound delicious but have a couple of questions-what sort of vinegar is best to use? and can you just bung all the spices in the cold vinegar and stick in the jar straight away (i know the shallots will take a while to be ready) Or should I warm it up? And do I need to add sugar at all? (OH likes really strong barry norman pickled onions, but am hoping for spicy rather than REALLY vinegary?)

JayJay14

I pickle onions every year and don't do anything fancy. All I do is prep the onions, stick them in a bowl and toss a couple of handfuls os salt in and leave them overnight. Then I rinse them and put them in jars with a teaspoon or two of pickling spice and fill them up with vinegar - White, Brown - I've even used Asda Smartprice just don't use non-brewed condiment, and leave for a few weeks.

Some of the fancier methods work better if you are going for long term storage but a few weeks is all they would last in my house. I tend to go with little and often rather than quantity.

ps - I've never put sugar in mine.