.... make lemonade. Isn't that the saying?
Well F has amended that to 'When your allotment gives you titchy (tiny) onions, pickle them'.
(And when it comes to the delivery of lemons, if we had any, to heck with lemonade, she would pickle those as well.)
Pickling of onions (and those beetroot we showed off) was undertaken last weekend; now they wait. F tells Mr B that the onions will need to stew in their juice for at least 8 weeks. In the meantime they are glaring at him from jars in the corner of the kitchen where he makes cups of tea.
So there it is - the last word in Life Philosophy according to Tigger:
When Life Gives you Lemons, pickle the bloody things.
Wise words from Mr T, as ever.
ReplyDeleteI tend to freeze rather then pickle. Not too keen on vinegar.
We salt them to pickle them (it's fermentation; lets them 'pickle' in their own juice so to speak)
DeleteLemons that is (and chillies). Onions i am afraid have to go in vinegar and molasses and curry, allspice, cloves and mustard. They are like onions pickled in a sweet, thick, Lea & Perrins (other brands exist....)
DeleteYou'll have to reprint some of Tigger's blog musings now and again. He really is a delight and such a wise soul
ReplyDeleteThank you Linda - I cycle a few round on the featured re-post, but if others are like me they visit today's post rather than the blog main page, so I will take your advice. Thanks F
DeleteHari OM
ReplyDelete...then gobble them! There was a time when I would love a pickled onion. Now - well, let's say they don't love me. Your philosophy is sound, though, angel Tigger dear! Hugs and whiskeries, YAM-aunty xxx
Mr B's stepmum even used to consume the juice of this recipe. It has curry powder, cloves, allspice and mustard in it (and treacle or molasses). It makes luverly pickled onions. F
ReplyDeleteI have seen people pickle lemons. But I have no idea who to use them in my cooking.
ReplyDeleteNot that it matters. I don’t have a glut of lemons. Hopefully the lemon trees grow and then I’ll have that problem
I use the rind (scrape away the innards just before I use them) chopped as a condiment on Mediterranean food (and stuff like cous cous, and even with curries). Who knows - if you have that problem you might even make lemonade. (I tend to avoid the sugar. Salted/fermented foods are much more my thing.)
DeleteGood question and I don't have an answer. We have to go on there is still life ahead of we who remain behind, love to give, experiences to share, a garden to give life to. The cosmos has a way of answering our questions if we are open to receiving the suggestions.
ReplyDeleteNothing simpler - I will prepare it today and set it to publish middle of next week.
ReplyDeleteI would never have thought of pickling lemons - interesting.
ReplyDeleteIt's a Moroccan thing (well more there than other places it seems)
DeleteThank you! I love pickled onions, and I'll be wanting to try this. Nice to see tigger now and then.
ReplyDeleteThe recipe actually calls for chopped up big onions, so you don't have to go scouting about for tiny pickling onions (they seem to be difficult to source here so I didn't mind that the allotment crop was not terrifically successful in producing cooking sized onions. We got a few of those too, but not enough to string up like we used to.)
DeleteI don't eat onions in any form, but I do love lemons and mother pickled onions, cucumbers, and other things i can't remember all in the same jar, since I don't eat onions, i did not eat it. I do love pickles and relish and pickled beets are my favorite and on my Ibs YES list. I can't even stand the smell of onions on my hands or in the trash. when I chop them for bob, I wash my hands with lemon and take the onions out to the bin as soon as I am done chopping.
ReplyDeleteYou know what? We would send Bob a small test jar of these onions if it didn't risk breaching about 87 different bio-security laws, and inspections for hidden transportation of endangered species or something (CITES) - we might even send you pickled beets, just because it is a MAD thing to do. Onions can be 'bigly' associated with IBS, so not surprised you don't eat them.
DeleteThey would make great Christmas presents 🎁.
DeleteGail says it's a long time since she had a pickled onion, not because she doesn't like them, but they don't seem to be as common in Scotland as in England. Or has the Ploughman's Lunch simply gone out of fashion everywhere?
ReplyDelete