I always do my Pickled Onions about a week into December, then the Pickled Red Cabbage one week before the 25th.
I couldn't find any pukka pickling Onions so used Shallots instead.
After peeling they are covered in Water with a reasonable sprinkling of Salt. They stay in this solution for 24 hrs, then are washed, packed into jars, and covered in Malt Vinegar with some Sugar and a few dried Chilli flakes. If you don't like them too 'vinegary', add about 20% Water.
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I do buy ready-made Pickled Onions, but they are never as good as home-made, and of course they are more expensive too.
They need to be left for at least a couple of weeks before sampling. I shall do one lot per week until the Turkey's finished. Christmas ain't Christmas without pickled Onions and Red Cabbage.
K was bored last week and under my supervision made 4 jars of pickled onions. Ours are vinegar, red wine and honey. My mother's recipe.
ReplyDeleteWe can never find decent onions here. They're a bit on the large size but fit in jars OK.
The one's I buy in the shops don't have the same 'bite', and are often a bit industrialised. I don't like the vinegar they use either. Best to do your own, well done K.
DeleteI haven't eaten a pickled onion since my childhood Christmas days.
ReplyDeleteI eat them almost every day with cheese, pork pie, etc. They are essential with cold Turkey.
DeleteI have never made pickled onions myself but your blogpost makes me think I should give it a try. Mind you, people might be confused when they read the label "Yorkshire Pudding Pickled Onions" - imagining that the onions will taste of the aforementioned puddings.
ReplyDeleteSent to Spam headmaster!
ReplyDeleteYou were indeed..... why do they do that! Doesn't Mrs Pudding make pickled onions?
DeleteI love pickled onions. As you say, Christmas isn't complete without them.
ReplyDeleteQuite right.
DeleteI've never eaten a pickled onion, but they sound delicious! I do love pickled red cabbage.
ReplyDeleteLike all pickles, they are an acquired taste. Try one, you may like them.
DeleteI'm a peasant, I just pop raw onion on everything. I see I got dogs abuse the other day. Who would have thunk it?
ReplyDeleteI'll pop back and answer any comments that are either erudite ot interesting.
I too eat raw onion, usually the red ones. Yes, your comment about Ms Thingy didn't go down too well. Too observant methinks.
DeleteNot keen on pickled onions but miss pickled walnuts. A friend of a friend had a tree and pickled them and I used to get huge jars
ReplyDeleteI have several huge jars in France. I leave them for about two years before eating, by which time they become wonderful. I make mine reasonably sweet; sweeter than the onions.
DeleteI've only ever had them from a jar bought at supermarkets but not for years now. I can live without them quite happily. I used to make cheese and pickled onion sandwiches.
ReplyDeleteWell, stumbled on your blog and I must say, what in the world is pickled onions? Such interesting read from different parts of the world.
ReplyDelete