Topic: No ordinary pickled onion

[Pigletwillie]

Having already made a few standard jars of pickled onions and a few with a split red chilli in to give a bit of bite, today it was time for the luxury version.

Just prepare as normal and after a night sat in brine, rinse and dry, pack into jars and add balsamic vinegar. They are just grand, and make fabulous gifts as well.

http://pigletsplots.blogspot.com/2007/10/keep-on-preserving.html

[Jitterbug]

Looks good - never thought of doing that.

Jitterbug

[tim]

Sounds great - if very expensive?

How many months did you mature them?

[Pigletwillie]

Actually Tim they are not that expensive suprisingly. About £5 worth of mid range balsamic vinegar did two 1L le parfait jars stuffed with picklers. They were only done this week and I expect to start eating them around Christmas time.

[valmarg]

Some people find traditionally pickled onions harsh.  You suggest a proportion of balsamic vinegar Piglet.

I have also been recommended sherry vinegar, or even a medium dry sherry to be added to the final vinegar mix.  Can't remember the proportions.

I suppose it depends on whether you like your onions fairly/harshly spicy, or with a bit of sweetness.

Have tended towards the harshly spicy, in the past, but would probably veer towards the sweeter in future.

valmarg

[Pigletwillie]

Ohh Val,

I like em rough and in malt vinegar as a rule but the balsamic ones are really very very nice

[northener]

I've 4 kg soaking in brine ready for peeling this afternoon. Never tried with Balsamic nice touch i bet. I've added on wifes shopping list.

[tim]

Thanks, P.

Sherry vinegar sounds nice?

[cambourne7]

looks wonderful, will pick up some cheap Balsamic next time i am in france for pickeling as the cheapest bottle i have is £20 for 250ml  ;)

http://www.thegiftofoil.co.uk/category.asp?product=vinegar&cat=2