It's that time of year again. I need to begin making my pickles for Christmas.
I always do my Onions reasonably early. They benefit from being in vinegar for at least a month.
I use a very simple, hit-n-miss, method. I almost fill with vinegar, add a few dried chili flakes, a couple of good soup-spoons of Sugar, then top-up the final few milliliters with water (2%).
I shall do my Pickled Red Cabbage about a week before Christmas. Unlike the Onions, they don't require the same amount of 'maturing'.
Nearer the big day I will also prepare some Onion and Cucumber Pickle. This is sliced onion layered with sliced Cucumber, then semi-preserved in a sweet pickle mix. It doesn't last, so it is prepared one or two days before needed.
I'm getting there!
Those look delicious! What do you eat pickled onions with?
ReplyDeleteThey usually accompany either cold Turkey, or cheese.
DeleteI don't eat any pickles but they look delicious. You always make the effort for your family. You could easily just buy some but you like your traditions, don't you? I'm sure its appreciated too.
ReplyDeleteI do buy them as well. Just recently I bought some from M & S, and they had lost all their crispness. There's nothing to compare with home made.
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