Just making up a batch of pickled onions. I want to put some chilli's in to spice them up a bit - what do people use dried or fresh ? or does'nt it matter?
What else could i put in to make them into real ring stingers?
Ginger's nice - although not that hot.
I always use dried chillies to give the pickled onions a bit of oomph. The small birdseye ones are best for this.
valmarg
Agree - little dried ones in mine for some vahvahvoom!
And of course attractive for those extra Christmas presents, but warn great aunt Edna lest she thinks they are baby capsicum peppers ;D
Part of my contribution to global warming ;D
(http://i33.photobucket.com/albums/d57/keef30/DSC00235.jpg)
what recipe did you use keef?
where do you get your vinegar from??? Is it a sweet vinegar?
Well this how i make them..
1. Rub off the loose skin from the shallots
2. Trim tops back a bit with scissors
3. Put shallots in salt water (1lb (450g) of Salt to a Gallon (4.5 litres) of water, just pour in salt and stir round a bit it'll desolve on its own), make sure all the shallots are covered with water, ie put a plate with somthing heavy on it, on top of the onions.
4. Leave to soak for 24 hours
5. Drain shallots
6. Slice of tops and bottoms (ie get rid of roots and stem)
7. Peel off remaining skin
8. Soak again in salt water for 48 hours, making sure there all covered with salt water again.
9. Drain shallots
10. Put about tea spoon of mixed whole pepper corns (i use Lidl's ones, but you have to break the pepper mill lid off to get them out) and one dried chille in each pickling jar (i use 700ml jars).
11. Fill each jar with shallots.
12. Pour in vinegar (Again Lidl's malt vinegar 21p for a 500ml !) make sure all the shallots are covered with vinegar.
13. Leave for three months.
14. Eat with crusty bread, a slab of strong cheddar cheese and pear chutney - then fart a lot about 2 hours later.