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Post by Ali on Aug 4, 2011 16:53:03 GMT 1
Boo hoo, I've been prepping pickled onions this afty We do, do (de da da) shallots but these are our preference for onion pickling: Oignon de Paris/Oignon Blanc. And now is the time to sow them in Aug and Sept To make them into pickled onions I leave them to thoroughly dry out inside until their stalks are shrivelled to nothing, then take the roots and outer skins off. I make up the 'vinegar' the same day as prepping the onions so that the vin has had time to take on the added flavours. For the vin (is all about eachs preference) I tend to use a good Cider vinegar, into a saucepan with some cloves, bay leaf, pepper, and whatever comes to hand....... get that hot so the flavours seep and leave as is til the next day. Soak the prepped onions overnight in brine (50g salt/600ml water) (24hrs they say) Next day I wash the onions thoroughly from the brine, pack into 2nd hand jars and seive the vinegar over. Before tightening the lids this year I'm experimenting with putting cling film between the vinegar/onions and the lid coz I have had a few lids react against the vinegar and ruin the onions Does sound a lot of faddling, but I think it's really worth it
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Post by Madame Moorhen on Aug 4, 2011 18:40:17 GMT 1
Oooh good for you, I've always grown them as spring onions. However I've sown English varieties this year and just pullled some and they are leek sized! I've never tried making pickled onions, maybe next year. Why not try using the Le Parfait bocaux for them, they'd be perfect. I use them for pickled beetroot.
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Post by Ali on Aug 4, 2011 18:52:08 GMT 1
Why not try using the Le Parfait bocaux for them, they'd be perfect. I use them for pickled beetroot. I've done that in the past but have found that the vinegar has even chewed into the metal clips and rings on those too. Think the diff is that the jars dont actually seal coz the contents, pickled onions, are not heated in this case whereas Beetroot is heated and self seals (just a theory) Hence another speriment........
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Post by Madame Moorhen on Aug 4, 2011 18:58:59 GMT 1
I do both cold vinegar straight from bottle just poured over chunked beetroot and hot spiced vinegar, and neither has harmed the metal work. Maybe you need to leave a bigger gap at top? Do the onions float up to the surface?
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Post by Bunty on Aug 5, 2011 9:45:12 GMT 1
Sound delicious another recipe for my little book
Yum Yum
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