I bought a bag of pickling onions today. First time dealing with them for me. I am going to peel them tonight and leave in a brine overnight, my question is do I cut the ends off?
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hello Jeffie, if you want to try something different, how about using basalmic vinegar? I've got a batch of shallots that I pickled in basalmic and you've just reminded me that I need to sample them :)
Kali, your onions should still be fine, they may have a few sulphur spots on them. If they're not good to eat on their own, how about chopping them up and using in a rice salad? My husband makes a really great mixed rice salad with brown rice, black rice and long grain, it cooks up a dark purple and has a lovely nutty texture. He adds vinagrette, chopped gherkins, hard boiled eggs, sultanas, artichoke hearts, dried apple (home dried of course) and it's delicious.... A batch lasts several days, depending on how greedy I am with the portions I take to work.
mmmm yummy megan, I'll try that, i think I can get the black wild rice at binn inn, haven't had it for ages. the kids also like to make cheeseballs and a few of the pickled onions have been used that way. and yes they do have spots on them I was wondering what they were, thanks
If you haven't already peeled them, it's ok to brine them with skins on, easier to peel and gentler on your eyes. Good to keep a bottle of spiced vinegar in the pantry - pour off a little vinegar, add bay leaves, ginger, garlic, whole peppercorns, mustard seeds, coriander, chili, cinnamon sticks - what ever you fancy and leave to sit. You can dilute it to taste with plain vinegar when you come to use it.
Hi Megan, what else can you use the spiced vinegar for? Sounds yummy.
I survived peeling the onions last night, tonight I will put them in a vinegar mixture. Now question, I have been told I can do a cold bottle i.e. cold bottles, warm vinegar but I have always for other bottling I do heated my bottles and put hot contents in so that it seals properly. Any advice?
Also with the onions will they come sit on the surface? Do I use the overflow method?
hello Jeffie, I use the vinegar for pickling beetroot and any other veges that take my fancy (daikon radish, cucumber etc) It's also good for making chutney. I use your method - boil the vinegar with sugar to taste and pack the onions into hot jars, pour the vinegar right to the top and seal immediately. Mine always rise to the surface no matter how hard I pack them in!
this reminds me I still have ajar of pickled onions sitting on my cupboard from last year, how long do they keep? they mustn't have been very nice because they weren't eaten! just about finished this years red cabbage though, I make spiced vinegar for that.
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Tonight I want to do the rest of them. The other half wants me to bottle normal like shop ones and I want to try a bottling with honey & vinegar.
If I bottle like shop ones how do I do that? Do I put spices with it and how much.
Kali, your onions should still be fine, they may have a few sulphur spots on them. If they're not good to eat on their own, how about chopping them up and using in a rice salad? My husband makes a really great mixed rice salad with brown rice, black rice and long grain, it cooks up a dark purple and has a lovely nutty texture. He adds vinagrette, chopped gherkins, hard boiled eggs, sultanas, artichoke hearts, dried apple (home dried of course) and it's delicious.... A batch lasts several days, depending on how greedy I am with the portions I take to work.
I survived peeling the onions last night, tonight I will put them in a vinegar mixture. Now question, I have been told I can do a cold bottle i.e. cold bottles, warm vinegar but I have always for other bottling I do heated my bottles and put hot contents in so that it seals properly. Any advice?
Also with the onions will they come sit on the surface? Do I use the overflow method?
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