Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Pescador on September 21, 2017, 17:31

Title: Pickling onions.
Post by: Pescador on September 21, 2017, 17:31
Q.  What better a sight than  a 10kg bag of peeled pickling onions?

A.  5 bags!!!
Title: Re: Pickling onions.
Post by: snowdrops on September 21, 2017, 20:49
Goodness you must like pickled onions haha, did you peel them all?
Title: Re: Pickling onions.
Post by: Pescador on September 22, 2017, 07:34
No Snowdrops, I buy them ready peeled. The level of demand from my lovely "Chutney Chompers" is such that I can't peel enough in the time available. So I have to accept, (and largely absorb) the increased cost in order to produce the required quantity!
Title: Re: Pickling onions.
Post by: 8doubles on September 22, 2017, 10:42
Are they dry skinned (why home made pickled onions stay crunchy for ages) or skinned using boiling water which IMO  cooks the outside starting them off to a soggy commercial pickle onion fate ?
Title: Re: Pickling onions.
Post by: Pescador on September 22, 2017, 12:13
They don't even see hot water, and are beautifully crunchy even after 12 months, which is why demand is so high in this area!
Title: Re: Pickling onions.
Post by: Pescador on September 23, 2017, 07:01
Following a very busy day in the kitchen, they're now all safely in jars!
It took from 08.30 till 15.00, but I slept rather well last night!
Title: Re: Pickling onions.
Post by: mumofstig on September 23, 2017, 11:52
After so much bragging  :D don't you think you should tell us your recipe?  :lol: :lol:
Title: Re: Pickling onions.
Post by: Pescador on September 23, 2017, 13:55
Of course MOS, very amiss of me.

Onions.....loads
Malt Vinegar...lots
Pickling Spice... quite a bit with a very small extra dried chilli.

Smples!!