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Post by scarecrow on Jan 27, 2007 12:27:55 GMT
Do you have any recipes for pickled onions  .. and which ones do you use. and which is the best onions/shallots to use thanks Bill  |
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Post by Rosefriend on Jan 27, 2007 12:33:59 GMT
oh scarecrow - you have taken me back - I haven't done them for years and years.
I was given a very very simple recipe for pickled onions and I think it is just as good as using all the spices etc.
I used shalots or very small normal onions, - didn't seem to make any difference.
Peeled them all and left for 24 hours in a bucket of water - one teaspoon of salt to one pint of water.
Rinse them next day and put them into jars etc - put one heaped teaspoon of mustard on the top and fill with malt vinegar.
Give them a shake to mix the mustard up and leave for a few weeks. They keep for ever and a day really.
Oh and I forgot - Red Cabbage can also be done this way.
RF
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Post by Chuckles on Jan 27, 2007 14:28:41 GMT
Ooooh Pickled Onions and Red Cabbage, made my cheeks go  you know that bite they give you when you take that frist crunch of them, YUMMY. |
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Post by Dr Bill on Jan 27, 2007 15:03:02 GMT
Do you have any recipes for pickled onions .. and which ones do you use. and which is the best onions/shallots to use thanks Bill I did pickled onions last year for the first time. I used shallots from the garden and simply bought a jar of pickling vinegar. The shallots just go into the jar with the pickling vinegar so there is no need to mess about with sterilising jars. You just made me fancy one. They still taste good |
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.. and which ones do you use. and which is the best onions/shallots to use 
