Nearing the end of November means that a certain festive day is less than a month away. So, time to make pickled onions to accompany my Boxing Day cold Turkey.
In two week's time I'll prepare my pickled red cabbage; it requires less time to process, and as with the onions, is essential to accompany most cold meats.
Both my onion and red cabbage recipes are the same. Soak overnight in brine, drain, then cover with spiced red wine vinegar and some sugar. It couldn't be easier.
I should add that my other essential crimbo pickle, pickled walnuts, were prepared two years ago, and are now perfect.
And here are the little beauties. All's left is to bring on the Turkey.