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Pickled Onions
Pickling food in vinegar is a great way to make sure that there is something with a strong flavour to serve with rather bland fare.
Bread and cheese makes a good meal, but it is much improved by a pickled onion or two!
Good pickled onions are crispy, crunchy and full of flavour, they make an ideal accompaniment for cold meats and cheeses. More importantly they are an essential part of that great traditional British dish "The Ploughman’s Lunch".
Ingredients:
First Brining:
6 lbs (2.7kg) Small Pickling Onions
8 pints (4.5lt) Water
1 lb (450g) Salt
Second Brining:
8 pints (4.5lt) Water
2 pints (1.2lt) Spiced Pickling Vinegar
1 lb (450g) Salt
Makes: 6 lbs (2.7kg)
Method:
Place onions in cold water and peel when onions are cool (this is so your eyes don’t run!).
First Brining:
Place the peeled onions into a large bowl
Cover with brine (water & salt mixture).
Place a plate on top to prevent the onions from floating to the surface.
Leave for 12 - 18 hours.
Drain the onions
Return onions to a clean bowl
Scald with boiling water for 2 minutes (more than 2 minutes and they will be too soft).
Second Brining:
Cover the onions with the second solution of brine (water & salt mixture).
Place a plate on top to prevent the onions from floating to the surface
Leave for 24 hours.
Drain the onions thoroughly.
Place into sterilised jars, leaving a ½ inch space to top of jar.
Cover the onions with the cold vinegar.
Cap the jars tightly.
Do not use metal capped containers, as vinegar is an acid.
Label and store in a cool place
Store for 6 - 8 weeks to allow the flavour to mature
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