Bluebarrels Posted September 23, 2009 Report Share Posted September 23, 2009 thinking of doing some pickled onions-so my questions are, 1. whats the best type of onion to use? 2.whats the best sort of vinegar to use? 3.wheres the best place to buy ? 4.are glass jars better than plastic type jars? 5.whats the time period you need to leave them? many thanks in advance BB Quote Link to comment Share on other sites More sharing options...
JRS Posted September 29, 2009 Report Share Posted September 29, 2009 thinking of doing some pickled onions-so my questions are,1. whats the best type of onion to use? 2.whats the best sort of vinegar to use? 3.wheres the best place to buy ? 4.are glass jars better than plastic type jars? 5.whats the time period you need to leave them? many thanks in advance :blink: BB dont use plastic oh i am going to be sick , onions are a matter if choice , silver skin pickling onions , cut the large kitchen ones up and i preffer them in dark vineger , or you may wish to put them in white vineger , try puttiing some peppers cut into strips and you could always drop a chili in if your brave . go for it and experiment a little Quote Link to comment Share on other sites More sharing options...
Bluebarrels Posted September 29, 2009 Author Report Share Posted September 29, 2009 (edited) Cheers mate,bought 8x 1.5 litre kilner jars and 10kg of pickling onions,suprising how many onions you need to fill the jars,the 10 kg only filled 7 of the jars,so im going to fill the last jar with eggs,ive used white pickling vinegar,mustard seeds and black peppercorns,and yes ive popped a couple of chillies in two off the jars,should be nice around xmas time :blink: just need to work on the pork pie to go with them now :yp: BB Edited September 29, 2009 by Bluebarrels Quote Link to comment Share on other sites More sharing options...
TonySmith Posted September 29, 2009 Report Share Posted September 29, 2009 Have a look here - Just done some myself...hot...very hot....and at your own risk........... :blink: Quote Link to comment Share on other sites More sharing options...
Bluebarrels Posted September 30, 2009 Author Report Share Posted September 30, 2009 Have a look here - Just done some myself...hot...very hot....and at your own risk........... Thats a good vid mate,thanks BB Quote Link to comment Share on other sites More sharing options...
Malc Posted September 30, 2009 Report Share Posted September 30, 2009 (edited) Try Shallots for pickling, they're great. I've grown 100s this year and pickled quite a few jars. Edited September 30, 2009 by Malc Quote Link to comment Share on other sites More sharing options...
TonySmith Posted September 30, 2009 Report Share Posted September 30, 2009 Try Shallots for pickling, they're great. I've grown 100s this year and pickled quite a few jars. If I get up your way Malc....I'll buy some..... Quote Link to comment Share on other sites More sharing options...
Doc Holliday Posted October 12, 2009 Report Share Posted October 12, 2009 I'm probably a tad late on this one but we've just pickled our shallots. The other half usually just peeled them and put them in vinegar but I've always found them a bit too "raw" like that. I used to joke with her about flogging them or "Sonia's Evil Onions" or even "Evil Sonia's Onions". Needless to say she didn't find the latter funny. Anyhow, I digress. You need to soak the onions in a brine for 2 - 3 days before pickling them. We happened to leave ours for about 5 days as we didn't get achance to sort them before but I don't think it did them any harm. The thing is the brine takes some of the rawness out of the onions as I suppose it "blanches" them. We also disolved some suger in the vinegar to sweeten it a tad. The vinegar was cooled before adding it to the shallots. Don't forget to sterilise your jars! Quote Link to comment Share on other sites More sharing options...
henry d Posted October 12, 2009 Report Share Posted October 12, 2009 The brine helps remove some of the liquid from the onions but is also a 2 way process and adds salt to them and thus makes them last longer. Here endeth the domestic lesson Quote Link to comment Share on other sites More sharing options...
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