Topic: Pickled Onions

[Zoglet]

Hello

I have some white lisbon spring onions which are beyond the tender spring onion stage. My question is, can I pickle them- would they make good silver skin type pickled onions and if so; what do I do?

Would appreciate any advice from "thems what knows!"  ::)

thanks

Zoglet

[kt.]

I tried my hand at pickling onions for the first time last year.  They tasted like crap.  Don't know why because my beetroot always tastes so well. ???

[Jeannine]

It rather depends on what sort of a vinegar solution you like. I do a completely different one for my beetroot , I like that a bit perfumed, but not so the onions. I think they would pickle though, although I might try them  cooked whole in a cream sauce along with the Sunday roast. XX Jeannine

[Zoglet]

How did you do them KTlaw ( so I know what to avoid!   ;) ) ?

[Zoglet]

How would you do them Jeannie?

[kt.]

How did you do them KTlaw ( so I know what to avoid!   ;) ) ?

Followed a recipe from this site..... :-\  Can't remember which. ???

[Zoglet]

Thanks KTL!  :P

[valmarg]

For pickling onions I use an old Good Housekeeping method of wet brining them for 24 hours/overnight in the ratio1 pint of water, per pound of onions per 2oz salt.  Drain the onions, rinse and pack into jars.  Cover with whatever vinegar you like, but do not dilute it with water.  I usually use malt vinegar, but you can use a proportion of balsamic or sherry.  I also use spiced vinegar - malt vinegar I have boiled with pickling spice, and left to go cold and infuse.  When using this I put mainly malt vinegar in the jars and top up with spiced.  To get really spicy pickled onions put a couple of dried chillies in the jars.

To answer your question Zoglet, I don't know, but if you don't try you're not going to know either.

I'm a big believer in 'nothing ventured, nothing gained'. ;D

Give it a go.

valmarg

[Zoglet]

Thanks Valdermarg, much appreciated!  :)

[valmarg]

One other point I would make is, when I state malt vinegar, make sure it is malt vinegar, and not what is known as 'non-brewed condiment'.  That is ascetic acid, and not the same thing at all, and does not have the same preservative properties as malt vinegar.

valmarg