pickles, jams and chutney advice please:)

Anne_Marie_2

cheel wrote: »

Thanks everyone.

Anne - marie id love your recipe please! Onion marmalade sounds perfect.

I wonder if its my pan, I just use a normal stainless steel one. And will definitely give shallots a try. I'm sure I saw some the other day.

A d ill check the container of the vinegar, might need to get a better one.

Thankyou all for the pointers xx

No problem, will do tomorrow....bedtime for me now. Also, I use a stainless steel pan when doing the onion and fruit marmalades.

suki1964

Stainless steel is really the only pan you can make pickles and chutneys in.

A good solid bottom one is perfect

Vinegar and lemon will react with aluminium so avoid

cheel

Ok so I think you have given me the solution, I was wet brining them. Will dry salt them this year! Thanks again everyone xx

thriftwizard

No idea about pickled onions, but we make Korean kimchi a lot, and that involves soaking chopped veg (mostly cabbage, but also carrots, radishes, sweet potato etc.) in brine for 24 hours before draining it, adding spices etc. and pounding it to release as much juice as possible, then letting it lacto-ferment for a week or so. It always turns out lovely & crunchy & spicy despite starting in a brine & being pounded into submission!

Anne_Marie_2

Apologies for not posting earlier.....I forgot.
Anyway, here is my recipe for onion marmalade. (Adapted from a recipe I found on bbc website)

1kg red or white onions thinly sliced
2 garlic cloves thinly sliced (or equivalent of dried, pureed or lazy garlic)
2-3 tblsps olive oil
1 tsp dried thyme (or oregano or Italian seasoning)
1 chopped chilli or some dried chilli flakes (leave out if you don’t like chillies)
70g sugar or alternatively 40g sugar and 30mls of fruit syrup (I use pomegranate, raspberry or blackcurrant would be good too)
175 mls of vinegar (I use pomegranate, but any fruit or red wine/sherry vinegar will be good)
Splash of red wine (optional)

Heat oil and add onions and garlic, stir about until all coated in oil, add thyme, chilli if using and sugar, stir. Lower heat and allow to cook for around 40 mins or so, stirring every so often, uncovered. Onions should be very soft and brown.
Add vinegar, fruit syrup and wine if using and turn up the heat to high and liquids come to the boil. Reduce heat enough for a steady simmer, leave the pan uncovered. Stir every so often until the liquid has reduced by about 2/3rds. Its ready when you draw a wooden spoon across the bottom of the pan and you can clearly see the bottom of the pan, although the juices will fill up the line you have made. (Takes around 20-30 mins).
Allow to cool in pan, and then put into sterilised jars and seal. Should keep for about 3 months in the fridge. (Should make about 2 jam sized jars).