Pickled Onions/Shallots & pickled cucumber

Penelope_Penguin

floss2 wrote: »

PP, what spices do you use & how much? I was thinking of making DF some special spiced shallots for his birthday in December...got the shallots YS in Tesco the other day!

Thanks,
Floss

I see what I have in the cupboard Cloves, cinnamon stick, peppercorns, coriander seeds, cardamom pods, whatever I have.

I add about a tbsp to a large jar.

HTH, Penny. x

floss2

Sorry to be a mither - would that be 1 x tbsp of each, or in total...and do you leave the "bits" in the jar when they're done?......oooh, just had an idea for some good spiced olives....... Thanks Penny!

hotcookie101

they do sound good. Do you heat up all the pickling stuff together? then pour over shallots in sterilized jars? And fresh or dried chillies? (i have dried whole birds eye chillies or crushed ones?
Oh and what sort of vinegar? is there a special type of pickling vinegar? Is honey essential or can I just use more sugar? Could I possibly ask any more questions??
(sorry I told you I was a pickling virgin!:rotfl:

tramps

Not a way of long term preserving but does any one get fed up of eating tomatoes, cucumber etc we are picking cucumbers tomatoes beans every day now beans are fine freezing like mad but the weathers so hot and just want salads to eat. A nice way to make things to taste better is -
chop up tomatoes, cucumber, onion add a small finley chopped chilli pour over mixture of sugar and vinegar add some green beans chopped and microed for approx 4 mins, stir well makes like a fresh chutney/salsa keeps for a few days in the fridge

Buttercup78

This is my first post but have been lurking around for what seems like forever.
I would really like to pickle my own onions but do not really know where to start. Hopefully someone on here will be able to give me some advice.
Thanks

Farway

They are really easy

You can buy "pickling" onions, which are really no different from bog standard ones, except smaller, as they can be a bit dearer fpr no real reason except marketing, I have used Smartprice ones in the past, but any smaller onions will do, any you think are right size to eat as pickles

Peel them, place in plastic or glass bowl [not metal], sprinkle generously with salt [any old salt]and leave overnight to allow excess moisteure to be drawn from onions

Rinse them off in cold water to remove excess salt, pat dry, put into jars, add pickling vinegar if you wish [Sarsons comes in handy pickling jars] or bog standard malt would do but may not give the same flavour

Wait as long as you can, [month at least to allow to mature] eat with cheese or fish & chips, certainly ready for Boxing day cold meat & pickles

Penelope_Penguin

Buttercup78 wrote: »

This is my first post but have been lurking around for what seems like forever.
I would really like to pickle my own onions but do not really know where to start. Hopefully someone on here will be able to give me some advice.
Thanks

Welcome out of lurkedom :beer: I'll add this to the existing pickled onions thread. My recipe is on the first page

Penny. x

betterlife

there so easy to do and much nicer than bought ones, as above peel and wash you pickling onions, put a cereal bowl upside down in a mixing bowl and pop all your onions on top. spinkle generously with salt which removes access water from onions, this then gathers under the cereal bowl. leave overnight, wash in morning, dry and pop in your jars, i always save sauce jars/coffee jars for this, then fill to the top with pickling vinegar, i find `edes pickling vinegar the nicest. i also add mixed peppercorns and some small chilli`s to some of my jars to add a bit of heat.x

meg72

Sorry if this is in wrong spot but thought if I can find an answer anywhere it will be on old style. as a review says just like homemade.

OK I havent tasted Garners myself and the price would just be out of my budget. I went with my daughter today to a farm shop for bargain sacks of potatoes, onions, carrots and shallots. She mentioned her OH just loves the Garners shallots and how expensive they are she would love to be able to make some as good.

I have spent ages googling and all I can discover is this is a secret
recipe but I am betting if its a home made recipe Old Stylers can help out. PLEASE anyone

Penelope_Penguin

This is my recipe - better than any commercail recipe