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The perfect pickled onion!

Discussion in 'The Homestead' started by British Red, Sep 14, 2019.

  1. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Many years ago, we had long conversations here about spice mixes for pickling.

    Its that time of year again, and doing them now means they are perfect at Christmas!

     
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  2. Le Loup

    Le Loup Nomad

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    Oh my! That time of year again. One looses track over here, into spring now & the longest drought we have ever known here. As much as I love pickled onions BR, we need water more right now!
    Keith.
     
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  3. British Red

    British Red M.A.B (Mad About Bushcraft)

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    We have had some very odd weather this year. Week long rain followed by long drout periods. Its been very odd for crops
     
  4. Hammock_man

    Hammock_man Full Member

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    Oh My... how I remember my Mum and Dad peeling onions ready to pickle for Christmas. Pickling spice in the bottom and set the jars down near the coal fireplace. Then the daily ritual of moving the jars around so each one had its turn closer to the heat. A lot of bother but my life those onions were divine.
     
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  5. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Home made pickled onions, slab of strong cheddar, handful of Ritz crackers was Christmas supper for my grandfather
     
  6. Tengu

    Tengu Full Member

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    Ill have to do some too.

    But its always a faff peeling the scallions...
     
  7. Woody girl

    Woody girl Full Member

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    Mine are done, and teasing me from the top of the cupboard. I always leave them a month or two before consuming. Looking forward to snacking on them.
     
  8. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Scallions? Or Shallots?
     
  9. British Red

    British Red M.A.B (Mad About Bushcraft)

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    They do need at least a month! The trick is to still have some of last year's
     
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  10. CLEM

    CLEM Full Member

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    I do like me a good blow your socks off weapons grade pickled onion

    Best shop bought I’ve found we’re Garners, sadly there not the same as they once were. You can’t beat good home pickled pickled onions though
     
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  11. Woody girl

    Woody girl Full Member

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    Put a cut up dried chilli or some chilli flakes in the jar before you add the onions and spiced vinegar. They will infuse and make the onions realy spicy!
     
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  12. Woody girl

    Woody girl Full Member

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    You gotta be joking! Some left? Dream on!
    :)
     
  13. British Red

    British Red M.A.B (Mad About Bushcraft)

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    I like the ritual, its rather like making sloe gin, it feels like Autumn
     
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  14. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Minimum batch is 5 kilos. We often do double. That's 30 large jars
     
  15. Woody girl

    Woody girl Full Member

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    I can only grow a small amount in my tiny garden. Only have two small 6x3 foot raised beds. But I usualy buy in a couple of pounds to pickle aswell. Still non left! Love pickled onions. I use old pickled gerkin/ onion jars from the local chippy who saves them for me.
     
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  16. Buckshot

    Buckshot Mod
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    Ours are done as well
    we use balsamic vinegar which makes them lovely and sweet
     
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  17. CLEM

    CLEM Full Member

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    I’ve yet to make meself some Sloe Gin but I intend to, very civilised libation and bloody tasty too
     
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  18. CLEM

    CLEM Full Member

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    Now that does sound very nice, sounds costly too
     
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  19. nitrambur

    nitrambur Settler

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    Not sure about the juniper berries, that's why we don't drink gin, all tastes of juniper, yuk. Ours are already done for this year anyway but look a bit cloudy, no idea what went wrong
     
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  20. Nice65

    Nice65 Full Member

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    Last big pickled onion session did us both in, we had about 10-15kgs of the little thin skinned onions to peel. Despite the boiling water, they were a pain to peel so we kind of settled in round the kitchen table with a bottle of wine and made an evening of it :)

    I reckon the thicker skins on the shallots make quite a difference, we were losing a layer of onion in frustration at times. But your recipe has rekindled a great love of mine, something almost impossible to find in the supermarkets, a crunchy, crisp onion that is essentially still an onion and not a squidgy thing, nor a sour vinegar thing, nor a chilli hot thing. Do you ever add sugar to your mix, my dad chucked some Demerara in his onions as he has the old school jam rolypoly and custard upbringing and can’t eat marinated herring unless it tastes like fish jam :D

    Nice vid, recipe noted, subbed. Cheers :)
     
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