Wednesday, 22 October 2014

Pickling Onions

This is something I haven't done for a few years and we both fancied some so off we went.

We quickly topped and tailed some pickling onions, placed them into a bowl:
and poured boiling water oven them:
 A plate was placed on top to keep the smell in:
After about 20 minutes they were cool enough to handle, were drained and the skins just fell off. Some people recommend leaving them in the water to go cold but we don't as they can go soft.

Normally I would create my own pickling vinegar but this time opted for bought. Whilst the jars were warming in the oven, the vinegar was heated with 2 - 3 tablespoons of sugar. We like to sweeten the vinegar otherwise it is too acidic for our tastes.

When ready, the onions were stuffed into the jars, a whole dried chilli added, then topped up to just under the brim with the hot vinegar and the lids screwed on tightly. Once cold they were labelled and we'll start on them some time in December:

12 comments:

  1. I haven't eaten those for years - they do look good!

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    1. Nor us so hopefully they will be good.

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  2. We like pickled onions , but its not possible to buy pickling onions in Brittany and its much too dear to buy any imported ones from the supermarket

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    1. You could maybe do some shallots or else thick slices of normal onions.

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  3. We saw big bags of pickling onions in the supermarket today, i wanted to buy some but hubby said he wasn't bothered, don't know why because he loves them, might change his mind next week. Maybe its because i have about 2stone of free beetroots to use!

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    1. Lucky you with all those beetroot, ours wasn't too good this year.

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  4. Oh, I love pickled onions but only buy them occasionally as I'm the only one who eats them. It just wouldn't be worth my while to bottle them myself, but yours look delicious.

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    1. Can't beat a nice pickled onion for a treat.

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  5. I might well have a go making some pickled onions for our Christmas feasting, too. I`m intending to make some preserved un-waxed lemons for my Moroccan cuisine adventures this weekend. After being salted and pressed into screw top jars 2 month storing is usually enough to preserve lemons, so they will then also be ready to use by Christmas.

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    1. Sounds very nice, pickling lemons. You still have time to do some onions.

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  6. Just about to get my pickling started. There's nothing quite like home pickled onions. Might try the addition of a chilli. P x

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    1. I used to have a lovely recipe but have lost it. Hopefully these will be okay.

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