The perfect pickled onion!

[British Red]

Many years ago, we had long conversations here about spice mixes for pickling.

Its that time of year again, and doing them now means they are perfect at Christmas!

 

[Le Loup]

Oh my! That time of year again. One looses track over here, into spring now & the longest drought we have ever known here. As much as I love pickled onions BR, we need water more right now!
Keith.

 

[British Red]

We have had some very odd weather this year. Week long rain followed by long drout periods. Its been very odd for crops

 

[Hammock_man]

Oh My... how I remember my Mum and Dad peeling onions ready to pickle for Christmas. Pickling spice in the bottom and set the jars down near the coal fireplace. Then the daily ritual of moving the jars around so each one had its turn closer to the heat. A lot of bother but my life those onions were divine.

 

[British Red]

Home made pickled onions, slab of strong cheddar, handful of Ritz crackers was Christmas supper for my grandfather

 

[Tengu]

Ill have to do some too.

But its always a faff peeling the scallions...

 

[Woody girl]

Mine are done, and teasing me from the top of the cupboard. I always leave them a month or two before consuming. Looking forward to snacking on them.

 

[British Red]

Ill have to do some too.

But its always a faff peeling the scallions...

Scallions? Or Shallots?

 

[British Red]

Mine are done, and teasing me from the top of the cupboard. I always leave them a month or two before consuming. Looking forward to snacking on them.

They do need at least a month! The trick is to still have some of last year's

 

[CLEM]

I do like me a good blow your socks off weapons grade pickled onion

Best shop bought I’ve found we’re Garners, sadly there not the same as they once were. You can’t beat good home pickled pickled onions though

 

[Woody girl]

Put a cut up dried chilli or some chilli flakes in the jar before you add the onions and spiced vinegar. They will infuse and make the onions realy spicy!

 

[Woody girl]

They do need at least a month! The trick is to still have some of last year's

You gotta be joking! Some left? Dream on!

 

[British Red]

I do like me a good blow your socks off weapons grade pickled onion

Best shop bought I’ve found we’re Garners, sadly there not the same as they once were. You can’t beat good home pickled pickled onions though

I like the ritual, its rather like making sloe gin, it feels like Autumn

 

[British Red]

You gotta be joking! Some left? Dream on!

Minimum batch is 5 kilos. We often do double. That's 30 large jars

 

[Woody girl]

I can only grow a small amount in my tiny garden. Only have two small 6x3 foot raised beds. But I usualy buy in a couple of pounds to pickle aswell. Still non left! Love pickled onions. I use old pickled gerkin/ onion jars from the local chippy who saves them for me.

 

[Buckshot]

Ours are done as well
we use balsamic vinegar which makes them lovely and sweet

 

[CLEM]

I like the ritual, its rather like making sloe gin, it feels like Autumn

I’ve yet to make meself some Sloe Gin but I intend to, very civilised libation and bloody tasty too

 

[CLEM]

Ours are done as well
we use balsamic vinegar which makes them lovely and sweet

Now that does sound very nice, sounds costly too

 

[nitrambur]

Not sure about the juniper berries, that's why we don't drink gin, all tastes of juniper, yuk. Ours are already done for this year anyway but look a bit cloudy, no idea what went wrong

 

[Nice65]

Last big pickled onion session did us both in, we had about 10-15kgs of the little thin skinned onions to peel. Despite the boiling water, they were a pain to peel so we kind of settled in round the kitchen table with a bottle of wine and made an evening of it

I reckon the thicker skins on the shallots make quite a difference, we were losing a layer of onion in frustration at times. But your recipe has rekindled a great love of mine, something almost impossible to find in the supermarkets, a crunchy, crisp onion that is essentially still an onion and not a squidgy thing, nor a sour vinegar thing, nor a chilli hot thing. Do you ever add sugar to your mix, my dad chucked some Demerara in his onions as he has the old school jam rolypoly and custard upbringing and can’t eat marinated herring unless it tastes like fish jam

Nice vid, recipe noted, subbed. Cheers