[aqua]

i did a search.

because we started a bit late (new allotment). I have a number of small red onions. I was wondering if those wd pickle. can anyone advise me?

[Endymion]

Hope so, and can't see why not, because I've just mixed red and white shallots for a batch of multicolour pickled 'onions'.

[aqua]

that sounds lovely.

we planted two lots -one earlier than the other due to time and how much land was dug. the ones that wre late in - just suggested pickled onions tpday

[DD.]

I've pickled red shallots in the past.

No problem with them per se, but they lose their colour.

[PeterP]

Shallots always seem to keep better than onions, so I'd use them up pretty sharpish before they go soft. I'll be doing the same, as by red onions have ended up smaller than my shallots !
Pete

[aqua]

mine are overnight soaking after being harvested today. will see what happens tomorrow

[Stratts]

Rather than start a new thread does anyone know if the pickled red onions worked?

I have exactly the same issue with a few small reds than were started too late to get big and thought about pickling them,

Cheers

[cheshirecheese]

Rather than start a new thread does anyone know if the pickled red onions worked?
I have exactly the same issue with a few small reds than were started too late to get big and thought about pickling them,

I'm 100% certain they will, because I often layer beetroot with red onion in spiced vinegar - I cut the slices with a bit of root so they stay whole (i.e. a large circular slice rather than individual thin ones).  My husband usually picks those out first, as they're his favourite bit!! 

[GrannieAnnie]

Rather than start a new thread does anyone know if the pickled red onions worked?
I have exactly the same issue with a few small reds than were started too late to get big and thought about pickling them,

I'm 100% certain they will, because I often layer beetroot with red onion in spiced vinegar - I cut the slices with a bit of root so they stay whole (i.e. a large circular slice rather than individual thin ones).  My husband usually picks those out first, as they're his favourite bit!! 

Cheshire, you beat me to it.  That's what I do sometimes for my OH, and the onions stay red because the beetroot colours the vinegar.

Can't say how long they keep though, as he eats them too quickly! 

[cheshirecheese]

Can't say how long they keep though, as he eats them too quickly!  

I have the same problem when I do pickled shallots in spiced balsamic vinegar - I can't keep up!!    
Must be a 'man thing'!!  

[GrannieAnnie]

When the beetroot started to get to a decent size, and after me pickling his beetroot for about 8 years now, he suddenly said I'm not keen on pickled beetroot.   :blink: :blink:

But I told him that we can't keep his beetroot indefinitely without it being pickled, so what I have to do now, is to pickle them whole rather than sliced like I used to!

Takes up more room in the jars, but keeps him happy for a little while!   

[cheshirecheese]

When the beetroot started to get to a decent size, and after me pickling his beetroot for about 8 years now, he suddenly said I'm not keen on pickled beetroot.   :blink: :blink:

But I told him that we can't keep his beetroot indefinitely without it being pickled, so what I have to do now, is to pickle them whole rather than sliced like I used to!

Takes up more room in the jars, but keeps him happy for a little while!   

I posted this recipe on another thread - it may be an alternative .... !   

Beetroot & Orange Preserve

350g Raw Beetroot
350g Eating Apples/Windfalls
300ml Malt Vinegar
200g Granulated Sugar
225g Red Onions, finely chopped
1 Garlic Clove, crushed
Finely Grated Rind & Juice of 2 Oranges
1 Tsp Ground Allspice
1Tsp Salt

Scrub, or if necessary, thinly peel the beetroot and dice.
Peel, core and dice the apples.
Put the vinegar and sugar in a preserving pan and heat gently, stirring until the sugar has dissolved.
Add the rest of the ingredients, bring to the boil, reduce the heat and simmer for approx 40 minutes.
Bring back to the boil and cook for a further ten minutes or until the chutney is thick and no excess liquid remains (it will need stirring frequently at this stage to prevent burning).
Spoon into warm, sterlised jars and store in the usual way.