Pickled Onion recipe...

jagbeth1

Not sure if I have posted this in the right place if not please move it...

I have made my first ever lot of pickled onions about 2-3 weeks ago. Yesterday I was going to make some more but figured I should try the others first and was very disappointed to discover that they taste really salty.

So two questions ----
1) Is there anything I can do with the first batch to get rid of the salty taste i.e take them out of the vinegar and rinse them of really well and then put them into fresh vinegar???

2)Anybody have a foolproof recipe for making pickled onions. Sort of an idiots guide as my recipe is obviously rubbish!!!

Thanks in advance for any help or advice :beer:

Nikki

ravylesley

I'm assuming you salted the onions before vinegaring them.But did you rinse the onions well after salting and before soaking in vinegar?If not this may be the reason for the saltiness.If not then you can pickle onions without salting first but the results dont stay as crisp and the vinegary taste isnt as pronounced as the salting removes excess water from the onions that othewise seeps out into the vinegar and dilutes it.The salting also helps keep the onions crunchy.But if you prefer it then just go straight to vinegar and see how that tastes

Lesleyxx

Penelope_Penguin

jagbeth1 wrote: »

1) Is there anything I can do with the first batch to get rid of the salty taste i.e take them out of the vinegar and rinse them of really well and then put them into fresh vinegar???

2)Anybody have a foolproof recipe for making pickled onions. Sort of an idiots guide as my recipe is obviously rubbish!!!

Yes, you can rinse off the salt I'll add this to the existing pickled onions thread - lots of recipes for you to try

Penny. x

jagbeth1

Penny

Thanks for that have got some more onions so will try one or two of the other recipes on here as soon as I get a spare minute.

So can I just confirm that I should be ok to take the first lot of onions out of the vinegar rinse them really well and then pickle them in fresh pickling vinegar??

Thanks

Nikki

sandraroffey

peel them and put them into brine for 24 hours. rinse well, pack them into clean dry jars and cover with pickling vinegar. i buy the ready to use, easy stuff. and the onions are like rocket fuel.

dont forget that you cant eat them for at least a couple of months after bottling.xxx

floyd

I am worried now because the recipe I used over the weekend did a double brine but didn't say to rinse them before packing. Worried they will be rubbish now
I have a half-jar of the odd ones leftover so I might taste-test them at the end of the month to see what they are like.

Angela

My onions that I made a couple of weeks ago all have yellow spots on them,I have seen this before on pickled onions what is it and are they still ok to eat?

floyd

Its a chemical in the onions that reacts with the vinegar, they are perfectly safe to eat

Just as an answer to my last worry, I cracked open the half jar of pickled shallots I had to check they aren't too salty and they are absolutely delicous even though they have only been in a few weeks. The recipe is very similar to the Delia one posted earlier and she doesn't rinse them so it must be OK. Think I'd better make some more because OH has taken a fancy to them and he normally only eats silverskins

hopelessliar

A few weeks ago, I tried to make some pickled onions following a Delia recipe. Everything seemed to go ok but when I looked at them yesterday, they've gone green - not just a little bit green but bright green (so has the vinegar). Does anybody have any idea what might have happened?

I made them last year in the same way and all went well so I'm mystified...

Pennylane

Wo! I didn't realise there were so many ways to pickle onions! We never faff about with boiling them or adding salt or anything like that, or even pickling vinegar.

This is the way my family have done it for GENERATIONS.;) Just peel your onions & make sure they are all sound. Pack into clean glass jars. Sprinkle in some pickling spice and top up with malt vinegar. (depends how spicy you like them but as a rough guide half a teaspoon of pickling spice to a small jar).

Put lids on and leave for at least 2 weeks. 3 or 4 is even better if you can bear to wait!! :rotfl: They will be crunchy, delicious and everyone will love them.