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pickling onions

post #1 of 7
11/2/12 at 11:36pm
Thread Starter 

In the last couple of weeks I've tried my hands on pickling and in general the results have not been bad at all!

I now want to try to pickle onions. I managed to get my hands on some smallish onions, and I'm all set to go.

I looked at recipes at the internet and most of them tell me to brine the onions for 24 hours first.

Is this really necessary and why is this done?

 

And please let me know your favourite pickled onion recipes as well !

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post #2 of 7
11/3/12 at 2:53pm

Larger onions I cut in rounds then pickle in a 50/50 water/cider vinegar mix with salt to taste. Great for adding to sandwiches.

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post #3 of 7
11/3/12 at 4:46pm

Once the all the pickles are  gone from the pickle jar I just add sliced onions to the left-over liquid and my pickled onions are ready in 2 days.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #4 of 7
11/5/12 at 10:45pm
Thread Starter 

Berndy, I'm definitely going to give that I try (just finished a jar of cucumber pickles...)

 

As for the onions, I suppose I'll have to give the brining idea a chance. Suppose I'll do a couple of different batches and see if there's any difference

Life is too short to drink bad wine
---Anonymus---

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post #5 of 7
11/6/12 at 3:44am

Cipollini onions are perfect for pickling and IMHO Spec's (liquor and food emporium) does it right.

The chef from our local branch store gave me his recipe, but alas it has disappeared into the black hole of my recipe box.

Don't know if all the stores use the same recipe, but probably so.

Tried google search and no go.

I can ask on my next booze run, if you like.

OBTW..the brining adds flavor and is necessary for food safety, per http://www.ext.nodak.edu/extnews/askext/canning/456.htm

 

mimi

 

* Add a splash to your beef roast gravy...perks it right up.

 

m.


Edited by flipflopgirl - 11/6/12 at 3:58am
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post #6 of 7
11/7/12 at 3:45am

I currently have to batches of pickled onions going. First batch are borettane onions, browned in lard, then cooked for 10 minutes in a simmering red wine vinegar/balsamico/water mixture with salt and some demerara sugar - a rich sweet and sour pickle with nice roasting aromas. Filled them in sterile jars, done. Second batch is a quick pickle of  Roscoff rosé onions in apple cider vinegar/water/salt/sugar. Just put them in a jar with the mixture, good for 2 weeks in the fridge.

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post #7 of 7
11/8/12 at 10:54pm
Thread Starter 

Thanks for the ideas and suggestions.

I made 2 batches so far. No idea what type of onions they are. I think they are just prematurely harvested "normal" onions, as that seems to be the way things get done here :)

Anyway, I used 1/2 grape vinegar and 1/2 water, salt, sugar, mustard seed, coriander, black pepper corn and some chili flakes (and obviously some fresh chili and lots of garlic). Poured the hot vinegar mixture over the one batch of onions.

The other bach of onions got thrown in the simmering mixture for about 5 minutes and then went into bottles.

Going to leave them in the fridge for abut 2 weeks and then I can do a comparison.

 

In the meantime I roughly sliced some big onions and poured them in some left over pickle liquid. Tasted them after 2 days and they are pretty good already, but I think another 2 days will be even better. Thanks for the suggestion, Berndy

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