09-16-2002, 07:46 PM
09-17-2002, 02:15 PM
Hi Julie,
I used to make them up for my husband when I lived there because the ones in US stores were so sharp tasting...bleah.
This recipe is very close to the one I used as it's based on white vinegar which is mild and tasted better to me. US cider vinegar is not like good malt vinegar at all...too sharp and pungent. These need to set up for 6-8 weeks for the vinegar to do its pickling job.
smile Lauren
Pickled Onions
Ingredients
1.8kg/4 lb Pickling Onions (unpeeled)
675g/1 ½ lb Salt
1.1L/2pts White Vinegar
2 teasp Salt
2 teasp Ground Ginger
1 ½ teasp Allspice Berries
1 ½ teaspoons Cloves
5cm/2 inch Cinnamon Stick
6 Peppercorns
Method
1. Place the unpeeled onions in a large bowl, sprinkle over the salt and cover with water. Cover the bowl with a plate and set aside for 2 days, stirring occasionally.
2. Prepare the jars (see notes below)
3. Drain and peel the onions, return to the bowl, cover with boiling water, set aside for 3 minutes, then drain again. Repeat the process twice more, then pack the onions into hot jars (see notes below).
4. Place the remaining ingredients in a saucepan and bring slowly to the boil.
5. Reduce the heat and simmer for 15 minutes.
6. Allow to cool slightly, then pour over the onions in the jars making sure they are completely covered (see notes below).
7. Cover seal and label (see notes below).
Notes
Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm.
Filling the jars – Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar, alcohol etc., to within 1cm/ ½ inch of the top, making sure the vegetables are completely covered with the liquid. Whilst still hot, cover with a waxed disc (wax side down), Immediately place a cellophane disc over the top then cover with a screw top lid.
Storage – Store in a cool dark place for 2-3 months before consuming.
I used to make them up for my husband when I lived there because the ones in US stores were so sharp tasting...bleah.
This recipe is very close to the one I used as it's based on white vinegar which is mild and tasted better to me. US cider vinegar is not like good malt vinegar at all...too sharp and pungent. These need to set up for 6-8 weeks for the vinegar to do its pickling job.
smile Lauren
Pickled Onions
Ingredients
1.8kg/4 lb Pickling Onions (unpeeled)
675g/1 ½ lb Salt
1.1L/2pts White Vinegar
2 teasp Salt
2 teasp Ground Ginger
1 ½ teasp Allspice Berries
1 ½ teaspoons Cloves
5cm/2 inch Cinnamon Stick
6 Peppercorns
Method
1. Place the unpeeled onions in a large bowl, sprinkle over the salt and cover with water. Cover the bowl with a plate and set aside for 2 days, stirring occasionally.
2. Prepare the jars (see notes below)
3. Drain and peel the onions, return to the bowl, cover with boiling water, set aside for 3 minutes, then drain again. Repeat the process twice more, then pack the onions into hot jars (see notes below).
4. Place the remaining ingredients in a saucepan and bring slowly to the boil.
5. Reduce the heat and simmer for 15 minutes.
6. Allow to cool slightly, then pour over the onions in the jars making sure they are completely covered (see notes below).
7. Cover seal and label (see notes below).
Notes
Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm.
Filling the jars – Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar, alcohol etc., to within 1cm/ ½ inch of the top, making sure the vegetables are completely covered with the liquid. Whilst still hot, cover with a waxed disc (wax side down), Immediately place a cellophane disc over the top then cover with a screw top lid.
Storage – Store in a cool dark place for 2-3 months before consuming.
11-08-2002, 04:42 PM
This is a very simple one I found many years ago. 8 lbs boiling onions 3-4 quarts cider vinegar if you cant get malt 1 tbl sp of whole black pepper 1tbl sp whole alspice 1 tbl sp of mustard seed 3/4 cup sugar. Peel onions and put in pan that has a cover (I use my turkey roaster) cover onions with 1 cup salt put cover over top and let stand over night . Drain onions put in jars cook vineger suger and spices for 10 mins after bringing to a boil fill jars they will be ready in two weeks. Sugar counteracts the acid in vinegar and gives better tast I found this in a brit cook book many yrs ago
11-08-2002, 11:53 PM
hello, mo! Welcome to the boards.