I knew it had been the 1st November, because I remembered to say White Rabbit (twice), but somehow I'd forgotten that the next time I would say White Rabbit (twice) it would be December; and December means cold roast Turkey, pickled onions, and pickled red cabbage.
I can't face Christm*s without pickled onions; it just wouldn't be right. There are certain things like sprouts, chestnuts, and roast spuds, that make the great day's feasting what it is, and pickled onions are amongst those essentials.
After 24 hrs in brine, they are bathed in sweetened, spiced, vinegar, then left to mature for a few weeks before broaching.
N.B. The pickled red cabbage is prepared about two weeks (or less) before the big day; any sooner and it begins to lose its crispness.
28 comments:
Will you be having a crowd to Christmas Dinner. I gather Lady M will be in Oz.
I am planning a very quiet Christmas, and am very happy to do so.
Mmm, Xmas is far from my mind still but a thought did flit reminding me of Xmas cakes and puds. I have in the last year's just made a light fruit cake a few days before but maybe I'll make a boozy pudding this year.
Used to make pickled onions but I'm the only one who eats them. Maybe I'll make a small jar. You've made me envious of a traditional xmas
I enjoy the actual day, and thereabouts, but what I can't stand is all the hype. Now that Halloween is over, we'll be bombarded with Christmas overkill until Dec 25th. Yawn!
Every time I start writing about Christmas food here, I think I should change my religion.
I'm sure Judaism doesn't outlaw Pickled Onions. We atheists deprive ourselves of nothing.
I'll be having Christmas Dinner in Italy. I wonder what they eat on Christmas Day.
Turkey Risotto!
Spaghetti.
We are going to have a feast at Christmas, Sarah has turned her back on veganism!
What a bonus; that whole business of having to prepare two entirely different (gourmet) meals, is a pain. However, we did once have an early veggie Christmas, then on the actual day a pukka meat-fest. Both were good.
Whilst, occasionally, I find some of your observations rather witty, I don't think there is any need to pour scorn on Cro's social arrangements. I am sure there are reasons he doesn't appear to like travelling much, if at all. Cro did hint at this a couple of years or so ago - let it be, Chloe. Remember: Christmas is the season of good will.
Anyway, what's on YOUR menu: Carp?
U
I deleted her comment; it didn't appear to have any relevance to the subject matter.
Many many years ago my wife and I decided to do our own pickled onions and bought a substantial bag of pickling onions at the local farm market. As we were about to start the wretched task of peeling the onions I fell and sprained my thumb and could take no further part in the process. As you can imagine I was reminded about my dereliction of duty long after the onions had been consumed.
There was a time I had a craze for those ubiquitous pub meals known as the Ploughman's Lunch. It was a wedge of Lancashire cheese, a couple pickled onions, a pickled gherkin, a tomato, and a lettuce leaf and about 3 or 4 inches of a baguette. Today, 50 years on, I still enjoy my pickled onions with hard cheese!
So long as it isn't pasta shells!
My wife usually develops some terrible ailment when onion peeling is in the air; yesterday she had no such chance. We did them together.
I do both pickled onions and pickled walnuts; both magnificent with good strong cheddar. I do put quite a bit of sugar in with the vinegar, so they are never too sharp.
I believe 'pesto' hails from Genoa, so maybe pasta with pesto will be on your yuletide menu.
I'm afraid that I'm not fond of 'pickled' anything although my dad was from London and loved his fish and chips with vinegar as my little grand daughter (5) does. We did put 'pickled' meat into our red beans when I was growing up in New Orleans... but you can't find that in Texas. Oyster stuffing and oyster pie were our traditional main-stays for Thanksgiving and Christmas dinners. But do enjoy your pickled onions and walnuts!
France is not big on pickles, other than gherkins. They don't understand our obsession.
Oh My Goodness, every year you post about pickled onions and I want to make and eat some.
With Polish and Japanese family pickled anything is so perfect !
cheers, parsnip and badger
Get THEM to make the pickles; I imagine they'd be very exotic. Japanese pickled plums are amazing.
I eat everything.I was joking.
Always have both, plus little sweet beetroot.
I tend to eat my Beetroot un-pickled, but bathe it in vinegar when I do. I love it.
Good!
Mr. Cro you're deleting all my comments if good or bad. So no need to explain .
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