The end-of-year C word seems to have been resurrected recently, so it's time to think of what will accompany our cold Turkey.
There are two main pickles I associate with our winter feasts; onions and red cabbage. As we are now less than 90 days away from the big feasting and fattening season, I have begun the preparations by starting with the pickled onions.
I cannot envisage my Boxing Day slices of cold Turkey without a few pickled onions.
The small onions were peeled (with lachrymose difficulty), put into a light brine for 24 hours, then bottled in spiced wine vinegar with some sugar. I don't bother with weights and measures when it comes to such things; I do it by eye, and memory.
The pickled red cabbage will be prepared about two weeks before the big day, otherwise it loses its freshness colour and crunch.
I'm almost beginning to feel 'festive' (no I'm not).