ditchman Posted August 21, 2012 Report Share Posted August 21, 2012 my onions did rubbish this year..ended up with a bucket of onions the right size for pickling......has anybody got a good reciept for picking that keeps the onions crunchy and not slimyish.......i generally sprinkle salt on them for a day prior to bottling them up with malt vinegar your thoughts ditchman Quote Link to comment Share on other sites More sharing options...
Bluebarrels Posted August 21, 2012 Report Share Posted August 21, 2012 my onions did rubbish this year..ended up with a bucket of onions the right size for pickling......has anybody got a good reciept for picking that keeps the onions crunchy and not slimyish.......i generally sprinkle salt on them for a day prior to bottling them up with malt vinegar your thoughts ditchman if you want crunchy pickled onions,put the vinegar in cold(hot vinegar will give you soft onions)stick a few peppercorn/mustard seeds in each jar to add some flavour,or stick a finger/scotch bonnet chillie in the jar if you like your onions with a bit of kick,BB Quote Link to comment Share on other sites More sharing options...
willks84 Posted September 10, 2012 Report Share Posted September 10, 2012 Cider vinegar, Maldon sea salt, sugar, chillis and ur onions leave for a few weeks. I normally finely chop everything up then use it like a salsa but I think it'll be gorgeous with whole little onions or shallots Quote Link to comment Share on other sites More sharing options...
Outlander Posted September 10, 2012 Report Share Posted September 10, 2012 I just put mine straight in the vinegar (good quality one) with a few peppercorns leave for a couple of weeks and then enjoy! Outlander Quote Link to comment Share on other sites More sharing options...
colin lad Posted September 10, 2012 Report Share Posted September 10, 2012 i can vouch for outlanders onions had a jar last year very nice colin Quote Link to comment Share on other sites More sharing options...
Paul T Posted September 16, 2012 Report Share Posted September 16, 2012 Soak the onions in some cold, very salty water overnight. This keeps them crisp. Heat up the vinegar with the spices (I've found schwarz pickling spice the best) and leave to cool. Pack into jars and fill up with the cold spiced vinegar. Quote Link to comment Share on other sites More sharing options...
ditchman Posted September 16, 2012 Author Report Share Posted September 16, 2012 (edited) just opened first jar of onions...when doing them i sprinkled saxa salt on them and left them in the fridge overnight, looked at them in the morning and there was a cupful of water in the bottom of the bowl !!...wiped the onions dry and put them into the jar with sainsbury dark malt vinegar, ground black pepper mustard seeds and a bit of chili powder.....my pickled onions are no longer slimy inside and very crunchy and have a real strong bite to them...good result !! Edited September 16, 2012 by ditchman Quote Link to comment Share on other sites More sharing options...
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