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:
You need some onion peeling goggles. Or wear a snorkel.
I'll bear that in mind for 2015.
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.
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.
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.
I've never heard that one. I'll try to remember that for next year!!!
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.
I also make pickled red cabbage for Boxing Day, but I shall do that mid-December.
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
Lick ya lips delish!
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
I do red cabbage, nice with my cold pheasant today. Pickled cauliflower prepared like your pickled onions is good too.
Your process looks much like mine, but I used red wine vinegar. I'm afraid I wasted a lot in the peeling process.... laziness.
I love pickled beetroot too.
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.
It looks as though they are looking at me
I think pickling gives vegetables a complementary contrast to certain cold meats, cheese, etc. Who could resist a cheese and pickle sandwich!
That's the sheep's eye that I popped in as a joke.
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
They look good and bet they'll taste even better on Boxing Day
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
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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