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By Rob!!: Re: pickled onions!
07 Sep 2008 18:31
If I were to make these, what would I do...I have a large 1.5 litre kilner jar downstairs, and wanna make me own picklies for chrimbo..what onions do i use? do i use shallots? I know I can buy pickling spice from the shops...and is it malt vinegar I use?

Replies

By Saucey: Re: pickled onions!
07 Sep 2008 18:38
Check out Anastasia's recipes for pickled onions Rob. I have been playing around with her recipe for the last 12 months. We don't like our pickled onions sweet so I don't do the whole sugar thing.
Delia also has a recipe on this site for them done with shallots.
I have 12 bottles in the cupboard ready for Christmas gifts and and another 3 pounds of onions in brine ready to be bottled on Tuesday.
Cheers
Saucey

By Gravy Queen, Buckingham Pantry: Re: pickled onions!
07 Sep 2008 18:39
Rob!!! Delia also has a great recipe for pickled shallots in sherry vinegar.

By Saucey: Re: pickled onions!
07 Sep 2008 18:41
Also, our supermarkets sell our small onions labeled as pickling onions and I am lucky enough to be able to buy them ready peeled (saves a few tears).
I have also played around with a few vinegars and think malt is good, white wine vinegar better and white wine with a dash of balsamic perfect.
Cheers
Saucey

Re: pickled onions!
07 Sep 2008 19:45

Hi Rob,

I always make my own pickled onions, I haven't tried Anastasia's recipe but it's probably very very good! Here's mine anyway, it's pretty bit basic but I've been using it for years....

Use pickling onions (available in supermarkets in autumn) or shallots, which some people prefer. Peel off their skins. Put them in the jars.

Make some brine using either sea salt or rock salt, table salt makes the onions brown and the vinegar cloudy. Add 500g to each gallon of water (you may not need this much). Cover the jarred onions with this water, and leave for a couple of days. Then drain off the water and rinse everything off to remove excess salt. Dry the jars and onions with kitchen paper.

Into each jar add a teaspoon each of coriander seeds and black peppercorns, and a bayleaf. Tuck them between the onions.

Cover the onions with malt vinegar so they're submerged at least 1cm - you don't want any onions poking out.

Seal the jars and leave in a cool dark place for a month before eating. They will last for ages.

By samcat-lynlet

Re: pickled onions!
08 Sep 2008 08:25

sarsons sell pickling vinegar! i boil it up with pickling spice and LOTS of chillis.

then once coo, i put the onions in (after HOURS of peeling) and leave for 3 months.!!!

By Rob!!: Re: pickled onions!
08 Sep 2008 11:42
thanks all...so am i right in thinking that so long as the vinegar covers the onions, then the quantities dont matter so much? some good ideas her...thanks xxx

By *Bramble: Re: pickled onions!
08 Sep 2008 13:23
I've been trying to hunt down for you a copy of Sarson's Perfect Pickles, a booklet I sent for when Sarson's were owned by Crosse and Blackwell, but things have moved on and it's no longer available, such a shame!
I never use pickling spices in the vinegar, OH likes them plain, but I do add a dessetspoon of runny honey to just take the tartness off a bit.
Bramble xxx

By Sue G: Re: pickled onions!
08 Sep 2008 15:40
Hi Rob, a little tip,,,
before you start peeling, have a bowl of cold water ready with added slices of lemon. then once finshed, soak your hands in the water and rub with the lemon. Don't wash your hands with hot water, otherwise you will smell for days.

By Sheila (formerly Saffron Senior): Re: pickled onions!
08 Sep 2008 16:31
Couple more tips for you Rob.
Fill a bowl with almost boiling water and immerse the onions in this. They will be so much easier to peel.
Add quite a bit of sugar to your pickling vinegar - we always get asked for our recipe for pickled onions and that's the main secret.
Happy pickling.
SaffyS

By Dottie May

Re: pickled onions!
09 Sep 2008 07:54

I have a copy of "Home Pickling" by Henry Sarson which belonged to my late Mum. There is a Forward by The Rt. Hon, The Lord Woolton who was the Minister of Food during the last War and this Revised Edition is dated June 1942. It contains loads of recipes under the headings of:

"Simple and Mixed Pickles"
"Pickled and Spiced Fruits"
"Chutneys and Ketchups"
"Pickled Fish and Meats"
I can always check to see if there is a recipe you might be interested in and to see if it is in this book, Dottie Mayx

By Rob!!: Re: pickled onions!
09 Sep 2008 09:39
thanks DM...a plain, simple pickled onion recipe...if you got time, could you e mail me one? xxx

By Dottie May: Re: pickled onions!
09 Sep 2008 18:19
Here goes Rob:
"Onions are the most popular of all straight pickles and are the simplest to make. There are countless recipes, some very involved - the easiest is the cottage method:
Select onions of equal size. Place in hot water and peel, then brine with dry salt - quarter of a pound to every two pounds of onions - in a deep dish and stand for 24 hours, stirring up once or twice. Drain and pack into jars and cover with cold spiced vinegar. They will not be mature for a month and will still be crisp in 6 months."
Hope that helps. Dottie May