If onions float to the surface, place a crumpled piece of baking paper in top of each jar and press into the vinegar, making sure there are no air pockets underneath. Pour cooled spiced vinegar over onions, ensuring that onions are completely covered. Pack onions into sterilised jars to within 2.5cm of top of each jar. Set aside to cool.ĭrain onions from brining solution, rinse well and pat dry with a paper towel. Strain through a colander or sieve lined with a double thickness of muslin (or tea towel). Cover saucepan with a lid, then leave to infuse for at least 3 hours. Combine vinegar, spices and sugar in a saucepan and bring to just below boiling point. Allow to cool, add onions and weigh down with a plate or similar and set aside for 24 hours. To make brining solution, combine water and salt in a large stainless steel saucepan and heat until salt is dissolved. Use the following recipe as a basis only – vary the spices according to taste or omit them altogether, add some chilli flakes if you like – add more or less sugar and so on.Ĥ cups white or cider vinegar (you can use dark malt if you want) He peels them for me each year, setting hiimself up outside on a benchtop, with the wind blowing the offending fumes away on the breeze.Įven if you only make a couple of kilos, it is well worth the effort – your household can have its own signature version of pickled onions all year round (they keep very well). If you don’t fancy peeling the onions because they make you cry, you could try (husband) Robert’s method. The recipe to follow is the basic one I always use – Stephanie used a commercial picklng vinegar with one batch, dark malt vinegar with another and white vinegar with her own spices added to another. In winter there really is nothing like a bowl of hot soup and a plate of pickled onions and a really good (Tasmanian) cheese. She has since made them into a variety of flavours, using different spices and vinegars. My daughter managed to find a fruit and vegetable market that supplied her with a 20 kilo bag. At last pickling onions are available again.
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