Pickled Onions

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Pickled Onions

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jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35095
Location: Devon

Posted: Sat May 23, 09 8:51 am Post subject: Pickled Onions

Ingredients

1.3kg (3lb) small pickling onions

50g (2oz) salt

2 x 30g packets of pickling spices

1 or 2 dried bird's eye chillies, halved

400g (14oz) sugar

1.2l (2 pints) vinegar

Recipe

Trim tops and bottoms off onions.

Put them in a bowl and pour boiling water over them, drain after about 20 seconds.

Cover with cold water and peel under water.

Drain again and stick them in a bowl covering each layer with salt.

Leave overnight.

Rinse and dry as far as possible.

Stick in sterilised jars, and share the spices and chillies between them.

Boil the vinegar and sugar together for a minute.

Pour the hot liquid over the onions in the jars and screw the lids on tightly.

Leave 2-3 weeks before eating.

Comments

They will keep for at least 6 months.

To easily sterilise your jars and lids, put them in on the hottest setting in the dishwasher.

welsh lamb

Joined: 26 Sep 2006
Posts: 409
Location: Gwynedd

Posted: Thu Sep 24, 09 6:33 am Post subject:
Hi - can I ask for some advice please? Followed this recipe - the onions were rock hard when I salted them - but when I looked at them the following day some seemed very soft Will them harden up in the jar or have I somehow made a mistake ( eg got the amount of salt wrong) Many thanks

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Sep 24, 09 8:15 am Post subject:

welsh lamb wrote:

Hi - can I ask for some advice please?

Followed this recipe - the onions were rock hard when I salted them - but when I looked at them the following day some seemed very soft

Will them harden up in the jar or have I somehow made a mistake ( eg got the amount of salt wrong)
Many thanks

Have has this problem a few times in recent years.

I used to make pretty good Pickled onions ...even named them"Wickedly Pickledly Onions" but they were definitely not wicked last year.

I wondered if I'd soaked them in the brine mix too long?

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