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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