Sunday, 19 November 2017

A serious word about … pickled onions

Is there anyone out there who loves pickled onions but can't be bothered to go to the trouble of preserving their own or are disappointed with shop bought – despite paying lots of dosh?

I suppose it's considered old fashioned to create your own “preserves” these days although it has to be said it's a fairly long winded, nay messy process, so no big surprise.

If the mood should take, here's the recipe I use, given to me by my Mum. I've no idea where it came from – what I can tell you is that they are the best I've ever had.

Sweet and Sour Onions

1kg/2lb pickling onions
225g/8oz salt
2.25 litres/4 pints water
225g/8oz demerara sugar
600ml/1 pint malt vinegar
15g/½oz pickling spice

Place the onions in a large saucepan with the salt and water and stir.

Put a plate on top to keep the onions under the brine.

Leave for 12 hours.

Peel the onions carefully and return to the brine for a further 24-36 hours.

Meanwhile, make up the spiced vinegar – dissolve the sugar in the vinegar over a low heat, stir in the spice, bring slowly to the boil and boil for a few seconds.

Leave with the spices to cool.

Drain the onions well and pack into jars suitable for vinegar and pickles.

Strain the vinegar and pour over the onions. Cover and seal. Leave for 3-4 months before eating.

You may think it's too late this year but remember that pickles are not just for Christmas!

Now for the good news there are one or two short cuts which you may find useful, whilst you're waiting impatiently for those you've bottled to mature.

Hold those thoughts ...


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