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Produce => Recipes => Topic started by: JerryB on August 31, 2004, 15:29:29

Title: Pickled onion debate!
Post by: JerryB on August 31, 2004, 15:29:29

Please settle an argument between myself and the father in law.....Pickled onions - to sugar or not to sugar?????

Personally i have dried out shallots from lottie and (partially!) followed a Gary Rhodes method - soak in skins in brine for 48 hours, peel and wash, soak these in new brine for 48 hours and put in sterilized jars with Sarsons Spiced Pickling Vinegar! Easy enough but dear daddy in law swears by putting about 3 heaped tablespoons of sugar per jar in the pickling vinegar - a bit odd to me! Anyone any ideas!

Title: Re:Pickled onion debate!
Post by: tim on August 31, 2004, 16:23:48

It's only another way - suit yourself. Doesn't go so well  with the beer?
And, anyway - it should be shallots, not onions, by my book!! = Tim

Title: Re:Pickled onion debate!
Post by: budgiebreeder on August 31, 2004, 18:31:56

It's just a matter of taste really.Some people like them sweet some dont.

Title: Re:Pickled onion debate!
Post by: broadbean on September 04, 2004, 23:14:21

 Hi, I always add some but the amount can vary. I once didn't bother and the resulting pickled onions were just too harshly vinegary.  :-X They don't need to be really sweet, but the sugar does just mellow them a bit especially after you have matured them in the jars for a couple of months or more.