Pickled Onions

[Andylaser]

I feel a need to get some of therse.

https://www.chucklingcheese.co.uk/

 

[MaC]

Four pounds ?? for s 450g jar of pickled onions !!!

95p in Tesco...
https://digitalcontent.api.tesco.co...b62e-72b577b01193_1596745846.jpeg?h=540&w=540

and you can flavour them up to your heart's content



I know :sigh: I'm a housewife

 

[MaC]

Recipe....hot pickled onions, from a pre-bought jar

Empty onions out and drain.
Keep the pickling vinegar.

Put the vinegar into a pot, and add a level teaspoonful of good chilli powder, a teaspoonful of salt and a good twist or ten of black pepper.
Add two heaped teaspoonfuls of sugar (I like soft brown, but any works)
Bring slowly up to a simmer, until all dissolved, put a lid on the pot and let it sit for ten minutes.

Put the onions back into the jar, and pour the hot-ish pickling liquid over them.
Put the cap back on the jar and seal tightly.
Set aside to cool down, marinate, etc., for at least a fortnight, shake daily.
Result; Hot onions. Heat as optional as your chilli powder.
You can use three or four decent dried chills instead if wished. If you remove the seeds you'll cut the heat a bit, while still giving decent taste.

If you peel a big head of garlic, or cut the top off and roast a whole one, put that into the bottom of the jar and pack in the onions.
The pickling vinegar will most likely be fine, but I'd add a pinch of salt, and a sprig of rosemary, maybe a bayleaf or two as well, then pour over the onions/garlic. Personally I think it's the better for the addition of a little brown sugar, but that's a personal taste thing.

For all their acidity, eating pickled onions with greasy food actually helps stop heartburn. It kind of tricks the stomach into thinking it's got enough acid as it is.

M

 

[ElThomsono]

I got given a jar that have a few California reapers at the bottom, they're right on the limit of what I can eat, and I'm not sure I'm enjoying them. I still am though, as I love pickled onions :LOL:

 

[MaC]

It 'should' be done at the original pickling stage, but few folks make pickles now. At least this way you can ooomph up as you like with ordinary supermarket ones. They're not borretone, but they're still good

 

[Woody Girl]

I grow and pickle my own onions. Its not difficult. Buying vinegar in bulk gallon containers is less than £3 a gallon, as with all things prices are more than a few years ago, but still cheaper than buying at supermarket prices by a loooong way. Pickling spices are cheap enough, again I buy from my local veg shop where he buys in bulk and repackaged them and they are much cheaper ounce for ounce and I keep them in an old jar,so I just refill rather than buy expensive supermarket jars, less waste too, as I'm not paying for the jar each time.
The longest job is prepping the onions.
I can flavour them any way I want. They don't last long here! In fact, the two huge jars I made last year, are already gone.

 

[ElThomsono]

As a contact lens wearer, safety precautions must be followed.

 

[Andylaser]

safety precautions must be followed.

 

[Saint-Just]

Any excuse to get the new toy out? :p
I approve BTW...

 

[ElThomsono]

What, the engraving?

(note the scar from previous Swiss army knife mishap)

 

[noddy]

I came across a recipe for making french fries in an aircooker using potatoes that have been pickled in tarragon vinegar ... maybe I am mixing things up there a bit. But, it struck me, is pickling much of a thing in French cuisine? I mean anything like in the UK, Italy, Poland.

 

[MaC]

I came across a recipe for making french fries in an aircooker using potatoes that have been pickled in tarragon vinegar ... maybe I am mixing things up there a bit. But, it struck me, is pickling much of a thing in French cuisine? I mean anything like in the UK, Italy, Poland.

Vinegar is really, well it was, wine or cider gone bad....do you think any Frenchman would let wine go bad ????

 

[Saint-Just]

I came across a recipe for making french fries in an aircooker using potatoes that have been pickled in tarragon vinegar ... maybe I am mixing things up there a bit. But, it struck me, is pickling much of a thing in French cuisine? I mean anything like in the UK, Italy, Poland.

To my knowledge, no.
We pickle small gherkins and small onions to eat with terrines and pâtés but I believe that is about it. At least it’s all I have in my pantry.
Not sure Italy pickled much more.

 

[MaC]

The Italians I know find our love of 'strong' pickled vegetables, and ginger ! surprising.
Giardianera (sp ?) is pickled vegetables, but seems to be a kind of American/Italian thing. Tastes soft, sweet
Mostly they seem to do oil preserved, or oil with a very little vinegar added preserved. Different entirely to ours.

Chutney does not compute to them somehow but then we didn't really go in for the salted veggies that are used so much in the far east either, though we really took to Indian spiced pickles. HP sauce is a classic.

 

[noddy]

To my knowledge, no.
We pickle small gherkins and small onions to eat with terrines and pâtés but I believe that is about it. At least it’s all I have in my pantry.
Not sure Italy pickled much more.

Maybe it is just our Toronto Italian thing. Our many various neighbours brine or pickle everything that will grow in their garden, or bury it in sugar.

 

[MaC]

Giardiniera (sp?) and a lot of anti pasta stuff that's done in oil with just a wee taste of vinegar too.

Not really our pickles though, and I don't think they make chutney, though they do do the bruchetta paste stuff with chopped vegetables.

Our pickles rather scream pickle .....and what is it with north American red pickled eggs ? Those look hellish.

 

[Saint-Just]

Maybe it is just our Toronto Italian thing. Our many various neighbours brine or pickle everything that will grow in their garden, or bury it in sugar.

It maybe climate-related. As Mary said Spanish and Italian will preserve in oil (porcinis, tomatoes, etc.) with or without a splash of vinegar. I had never heard of pickled eggs before crossing the Channel.