Preparing for Winter V

Laura_Elsewhere

I noticed this week that the supermarkets have the very small onions in again, so I shall organise myself to do a few pounds of pickled onions- the ones you buy are all now either hot-spiced or sweet, and I really like just plain pickled onions in a good malt vinegar with only some peppercorns and mustard seeds! I haven’t seen real pickling-onions for years but the bags sold as “shallots” do the trick: small and round.
I peel them and then layer them with salt and leave about 24 hours, stirring every so often, before rinsing quickly but well in cold water, packing into jars, sprinkling in the pepper and mustardseed and filling with malt vinegar. I have some plastic lids that I have cut a slit in, and I push those inside the filled jars to keep the onions below the surface.

Cherryfudge

Ooh, I love pickled onions! And I've not made them in years without number. That's a very good idea about using the plastic lids to keep them down.

Laura_Elsewhere

@Cherryfudge - I reckon homemade pickled onions make wonderful sandwiches, cut into thick slices, mmm!