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how do i pickle onions is there a web site ?

2006-11-19 02:31:47 · 19 answers · asked by Anonymous in Food & Drink Other - Food & Drink

19 answers

Pickled Onions
Makes: 2.7kg (6lb)

2.7kg (6lb) Pickling Onions
4.5lt (8 pints) Water
450g (1lb) Salt

Second Brining

4.5lt (8 pints) Water
1.2lt (2 pints) Spiced Vinegar
450g (1lb) Salt

Place the peeled onions into a large bowl and cover with brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 12 - 18 hours.
Drain the onions, return to the cleaned bowl and scald with boiling water for 2 minutes.
Cover the onions with the second solution of brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 24 hours.
Remove the onions and drain thoroughly.
Place into jars and cover with the cold vinegar.
Leave for 6 - 8 weeks to allow the flavour to mature

2006-11-19 02:46:59 · answer #1 · answered by ♥gigi♥ 7 · 0 0

Pretty much the same way you would pickle anything else. Prepare your little pickling onions by removing the outer skin. Put your pickling vinegar in a pan along with a packet of special mixed pickling spices (readily available at any grocery store), heat the vinegar to hot but not boiling, which will help to release the flavors of the spices, set aside till there's no steam rising, and then pour into your jar with a good fitting lid. Drop your onions into the jar, put on the lid, and leave for about a week for the vinegar to seep well into the onions.

2006-11-19 02:41:33 · answer #2 · answered by sharmel 6 · 0 0

1/2 cup pickling salt
2 quarts water
1 1/2 lbs sliced white and or red onions
2 tablespoons brown sugar
2 cups malt vinegar
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon hot pepper flakes
1 bay leaf, crumbled



1. In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
2. Let them stand 8 to 12 hours.
3. Drain the onions, and return them to the bowl.
4. Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
5. Let them stand 2 days.
6. In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
7. Drain and rinse the onions, and drain them well again.
8. In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
9. Cover them with the cooled, sweetened vinegar.
10. Cover the jar with a nonreactive cap, preferably all plastic.
11. Refrigerate the jar for at least 1 month before eating the onions.
12. They will keep for at least 6 months.

2006-11-19 02:35:02 · answer #3 · answered by Jes 5 · 0 0

Get a few kilos of pickling onions peal them and layer them in a bucket with salt and leave for a few days (three) then boil some brown vinigar with pepper corns > wipe the onions and put them in a sterilized jar with the vinigar. THis is an old recipe.

2006-11-19 17:57:40 · answer #4 · answered by Anonymous · 0 0

Love refrigerator pickled anything..... cucumbers, onions, peppers....

McCormicks has a nice recipe for sweet pickles

http://www.mccormick.com/recipedetail.cfm?id=354

I use this type of recipe and just ad 1/2 teaspoon red pepper flakes or bananna peppers.

I do cut the sugar by half though, I find it just a little too sweet.

I also just use the pickling spice instead of the individual spices..

Good Luck Pickling...

2006-11-19 02:55:59 · answer #5 · answered by boagie10 2 · 0 0

Here is a website that shows how to pickle onions:

2006-11-19 02:49:43 · answer #6 · answered by Naomi 1 · 1 0

This is how i do my onions
peel and trim using a shape knife
soak in salt water for 12 hours
rinse in clean water
heat to boiling malt vinegar it must be malt in a pan
add 2 to3 chillies
put onions in jars
pour cool vinegar into jars
leave for 2 weeks
bloody lovely

2006-11-19 04:09:38 · answer #7 · answered by Paul H 2 · 0 0

peel your onions put them in a colander and sprinkle with salt. leave overnight..rinse off the salt and pack in jars with ordinary vinegar, no need to use pickling vinegar, sprinkling with salt keeps the onions crisp and they wont go soggy in the jars..i do it this way every year.

2006-11-19 02:46:29 · answer #8 · answered by grumpcookie 6 · 0 0

I always soak them overnight in salty water, then rinse them. Then I use proper pickling vinegar that contains the right amount of spices.

2006-11-19 04:03:49 · answer #9 · answered by Anonymous · 0 0

Vinegar and pickling spice

2006-11-19 02:35:33 · answer #10 · answered by Pendragon 2 · 0 0

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