This is for Gardener (humum of Moki) who asked that I post the pickled onion recipe.
Here's the source - full credit given
And here is the recipe itself. I put myself (and everyone and animal who enters, or entered, my kitchen) through the tear-jerking small onion peeling.
Do it holding them under water in the sink....or just chop up big onions like Digby suggests. It saves you having to slice them up later anyway to make your cheese and pickled onion sandwiches work like a sandwich instead of ping pong balls between wafers.
The recipe says brown sugar - I use treacle or molasses if I have it in the cupboard. 2 weeks simply isn't long enough for little round onions to pickle through. 6 weeks is an absolute minimum. They improve with maturity up to about 18 months.
Thank you, this is great. I chop onions semi frozen, no tears.
ReplyDeleteSlicing them makes sense. I make them at Xmas using an Aunt Daisy recipe. She uses honey instead of sugar. It's all good!!
ReplyDeleteA PS. I've just realized that there are 2 tbsps of flour. What does the flour do to the end result?
ReplyDeleteIt thickens the pickling juice slightly so that the spices stay in suspension rather than simply settling to the bottom. The pickling brew is like a runny brown sauce, but not as watery as Worcestershire sauce.
DeleteSounds even better. I shall keep this recipe
DeleteHari OM
ReplyDeleteMy dad was a pickleonioholic and mum used to do lots of them - and beetreet. My mouth waters at the memory, but my body just knows and says NO! Cauliflower, though... capsicums... carrots... what's that? Oh yes, piccalilli! ..mmm...mmm... time for lunch. YAM xx
or do what I do and buy them already pickled... not a recipe person, but glad there are many in the world who are, including you. I use molasses and pure maple syrup for sweetners when needed
ReplyDeleteI am definitely going to try making this.
ReplyDeleteHubby loves pickled onions. How do I keep them safe for six weeks?
I’ll have to find a good hiding spot or he’ll get into them before time
Put them in more than one jar and tell him they taste much better when matured - and if he does start early he will understand by the time he gets to the well aged ones.
DeleteYou are very welcome. Spread the love of pickled onions.
ReplyDeleteLooks good - and tastes better, I'm sure. Maybe I will make use of my maslin pan this year . . .
ReplyDelete