Sunday 16 November 2014

Tears before bedtime.



If I want pickled onions with my Boxing Day cold Turkey, I have to make my own. The French don't go in for such things, and imports are exhorbitantly expensive.

Jeez, my eyes were stinging, and my nose running; pain before pleasure is the norm with these babies. But in a few weeks they'll be delicious, and my Christmas will be complete.

24 hours in brine, then a month in a sweet spiced vinegar, and Voila!

But, Oh the pain of peeling the little blighters.




22 comments:

  1. You need some onion peeling goggles. Or wear a snorkel.

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  2. Not the best of jobs but worth it if you want the Boxing Day delights. Have you ever tried grating fresh horseradish root - now that is an experience never to be repeated.

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    1. I have indeed. I grew some at Haddock's. I've now taken it out (although it still grows in places). I now ask friends to bring me several jars of Sainsbury's ready made sauce when they come. Much safer.

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  3. Did you know that if you cut onions straight from the fridge, it doesn't make your eyes water? I have done this for many years now, and never had a problem.

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    1. I've never heard that one. I'll try to remember that for next year!!!

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  4. I haven't pickled onions for years Cro as it is so easy to buy them in our local Deli (and they are jolly good too) - I also like them with my cold lturkey on Boxing Day. My mouth is watering already.

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    1. I also make pickled red cabbage for Boxing Day, but I shall do that mid-December.

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    2. I do red cabbage, nice with my cold pheasant today. Pickled cauliflower prepared like your pickled onions is good too.

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  5. If you top and tail and then put them in water, the skin almost falls off itself..... I have just done 5lbs which made 7 jars, I like mine to sit for at least 2 months
    http://tillyscraftycorner.blogspot.co.uk/2014/11/good-morning_11.html

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    1. Your process looks much like mine, but I used red wine vinegar. I'm afraid I wasted a lot in the peeling process.... laziness.

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  6. I put the onions in water that has just boiled for a few minutes before I peel them, it makes the job easier.

    Two weeks ago I pickled some beetroots, I was amazed that my friends didn't know that you can buy them locally and how easy the whole process is.

    It's harder to find small onions to pickle, but I think I will look out for some.

    Helen

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  7. Cro, interesting. Pickled onions. There are very few people that eat pickled any thing other than cucumbers where I live. Pickling must be similar to fermenting. It will work on just about any thing. Does pickling improve the nutrition like fermenting or does it just give the vegetable a better taste. Maybe during the cold snowy winter months here I will research and trying some pickling preservation techniques.

    Have a great pickled onion day.

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    1. I think pickling gives vegetables a complementary contrast to certain cold meats, cheese, etc. Who could resist a cheese and pickle sandwich!

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  8. It looks as though they are looking at me

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    Replies
    1. That's the sheep's eye that I popped in as a joke.

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  9. I love pickle anything. I grew up with a Polish family and we ate lots of pickled veggies.
    Living with my Japanese family in Osaka daughter and I got in the habit of making quick Japanese styled pickled veggies.
    I always thought one had to water bath sterilized stuff in mason jars but I like the way you make your pickles.

    cheers, parsnup

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    1. Some pickles can be made very quickly. I occasionally make pickled red cabbage in about two hours! I slice it thinly (as usual) then sprinkle with salt sugar and vinegar, and in a couple of hours I drain and eat. Couldn't be easier.

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  10. They look good and bet they'll taste even better on Boxing Day

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  11. This brings back childhood memories. My mum used to pickle onions with block salt and spices. It was the only time I ever saw spices as a child. Jean x

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