PICKLED ONIONS

PICKLED ONIONS

div dir="ltr" style="text-align: left;"div dir="ltr" style="text-align: left;"div dir="ltr" style="text-align: left;"divbr /div class="separator" style="clear: both; text-align: center;"/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-xHgest29uLs/UOXMTWLYZEI/AAAAAAAABJM/NWz15M-luAM/s1600/20121216December20120011.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="488" src="http://2.bp.blogspot.com/-xHgest29uLs/UOXMTWLYZEI/AAAAAAAABJM/NWz15M-luAM/s640/20121216December20120011.JPG" width="640" //a/divbr /div class="separator" style="clear: both; text-align: center;"a class="addthisbutton" href="http://www.addthis.com/bookmark.php?v=250&username=xa-4ba3cc2c481b3bd1" style="margin-left: 1em; margin-right: 1em;"img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" //a/divbr /br /br /span style="font-family: Arial, Helvetica, sans-serif;"In England, pickled onions are enjoyed regularly. They are eaten with fish and chips, as part of a a href="http://www.youtube.com/watch?v=YfJZBg4j4tA" target="blank"Ploughman's Lunch/a, with meat pies, and so many other savory dishes. There are hundreds of commercial varieties available, both across the pond and here in the States, but nothing beats a jar of homemade pickled onions. /spanbr /br /span style="font-family: Arial, Helvetica, sans-serif;"Tiny pickling or button onions are readily available beginning in the autumn and well into the winter. /spanspan style="font-family: Arial, Helvetica, sans-serif;"Small white boiling onions, cippoline onions, shallots and even a few sliced yellow or white onions can be pickled separately or all together. You can also use a variety of vinegars, although it seems malt is the traditional choice for the Brits./spanbr /span style="font-family: Arial;"/spanbr /span style="font-family: Arial;"Overall this recipe is fairly quick and easy with results that are crunchy and delicious.  Once you try pickled onions you will always want to keep one or two jars on the pantry shelf so you may readily add that little em'something special'/em to your lunches and brunches./spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-zHddm4wDp9Y/UOh9Bv3baxI/AAAAAAAABJg/h-jCsQjA-04/s1600/DSCF1989.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="420" src="http://2.bp.blogspot.com/-zHddm4wDp9Y/UOh9Bv3baxI/AAAAAAAABJg/h-jCsQjA-04/s640/DSCF1989.JPG" width="640" //a/divbr /br /spanPICKLED ONIONS/span/divdivspan style="font-family: Arial, Helvetica, sans-serif;"/spanspan style="font-family: Arial, Helvetica, sans-serif;"/spanbr /spanINGREDIENTS/spanbr /span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"2 pounds pickling Onions, peeled (see note below)/spanbr /span style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"4 teaspoon Basic Pickling Spices plus 4 dried red chili peppers/spanbr /span style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"1 Tablespoon Kosher Salt/spanbr /span style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"1 1/2 cups Malt Vinegar/spanbr /span style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"1  cup Distilled White Vingar/span/div/divbr /span style="font-family: Arial;"1/2 cup Water/spanbr /br /span style="font-family: Arial, Helvetica, sans-serif;"3/4 cup  Sugar/spanbr /br /span style="font-family: Arial, Helvetica, sans-serif;"emstrongTIP:/strong Peeling pickling onions is time consuming. To speed up the process top and tail the onions,  place them  in a large bowl and pour enough boiling water over to cover. Leave until cool enough to handle and  the skins will just slide off. Do not leave your onions in the water once they have cooled or they will start to go mushy./em/spanspan style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"br //spanbr /br /spanDIRECTIONS/spanbr /span style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"Place the spices (except the red chili peppers) into a bit of cheesecloth and tie tightly, put the 4 chili peppers into a mini processor and pulse until they are in small bits.  /span/divbr /span style="font-family: Arial, Helvetica, sans-serif;"In a large stainless steel pan mix vinegars, water and sugar. Heat to dissolve the sugar but emdo not/em boil. Let the pot simmer for a good 20 to 30 minutes to make sure sugar is dissolved. /spanbr /br /span style="font-family: Arial;"Add the spice bag and chilli peppers, simmer for another 20  minutes.  /spanbr /span style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"Pack the peeled onions into clean, sterilized pint jars. Pour over the vinegar and spice liquid (after removing your pickling spice bag) filling the jar to 1/4 inch from rim.  a href="http://www.clemson.edu/extension/hgic/food/foodsafety/preservation/hgic3050.html" target="blank"Check to be sure there are no air pockets/a. Seal the jars and process in a Hot Water Bath for 10 minutes, or allow to cool and store in refrigertator./spanbr /span style="font-family: Arial, Helvetica, sans-serif;"br //spanspan style="font-family: Arial, Helvetica, sans-serif;"The onions will be ready to eat after about one month, but are more flavorful if rested for two before opening. Once you've popped the top it is best to keep them in a refrigerator or cool pantry./spanbr /br //div

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