I love pickled onions. My favorite are Garners. But I saw at my supermarket that they had little boiler onions so I decided to do my own. In order to peel them, I cut off the root end and then poured boiling water over them and left them to soak for a minute. Then I drained them. Popped them out of the skin and it was pretty easy. 6 pounds of onions turned into about 4.5 pounds of onions peeled. I’m okay with the loss, it’s onions.
I salted them and let them chill in the bowl on the counter for a few hours. Rinsed them under water to wash off salt after. Boiled 6 cups malt vinegar with 280g of sugar. Poured hot vinegar over onions in two big mason jars. Pickling spice was peppercorns, mustard seeds, coriander seeds and bay leaf. Applied lids and screwed them on.
The lids sucked down the top as they cooled. I’ll let them sit for 6-8 weeks. Can’t wait. Hardest part is waiting.
HaggisHunter69
Nice. I grew shallots last year and made pickled shallots with them. Malt vinegar with maybe 20% balsamic. Will be doing that again
2 Comments
Originally posted in /r/pickling
I love pickled onions. My favorite are Garners. But I saw at my supermarket that they had little boiler onions so I decided to do my own. In order to peel them, I cut off the root end and then poured boiling water over them and left them to soak for a minute. Then I drained them. Popped them out of the skin and it was pretty easy. 6 pounds of onions turned into about 4.5 pounds of onions peeled. I’m okay with the loss, it’s onions.
I salted them and let them chill in the bowl on the counter for a few hours. Rinsed them under water to wash off salt after. Boiled 6 cups malt vinegar with 280g of sugar. Poured hot vinegar over onions in two big mason jars. Pickling spice was peppercorns, mustard seeds, coriander seeds and bay leaf. Applied lids and screwed them on.
The lids sucked down the top as they cooled. I’ll let them sit for 6-8 weeks. Can’t wait. Hardest part is waiting.
Nice. I grew shallots last year and made pickled shallots with them. Malt vinegar with maybe 20% balsamic. Will be doing that again