[MyAchingBack]

I have just seen a recipe that says to soak the onions in water, add one teaspoon of sugar and leave for 24 hours. Has anyone tried this? I thought you soaked the onions in salt and water. Also, has anyone tried using balsamic vinegar and malt vinegar mixed together?

[Kleftiwallah]

I've always soaked my onions in quite a strong brine for twelve hours, taken the skins off then back in the brine for a futher 12 hours.  This draws out some of the moisture.  I cannot see how a smidge of sugar is going to do the same.  Where did you see this recipe?

Cheers,    Tony.

[MyAchingBack]

On here yypBKxI4aLY

[Dopey113]

balsamic vinegar pickled onions
http://www.bbc.co.uk/food/recipes/balsamic_pickled_onions_54363
    (or sugar if you like)

 ( I dont like cinnamon so I dont put it in)

 

But mess with the recipe as you like, after all you are eating them so make them to YOUR taste

[Dopey113]

I got that from the BBC website (BBC Food) I like it because if you register you can have a binder so you just click on save to binder and then you can go back to any recipe you have saved to it

[Yorkie]

I got that from the BBC website (BBC Food) I like it because if you register you can have a binder so you just click on save to binder and then you can go back to any recipe you have saved to it

Please could you edit the post with the recipe in, Dopey, to insert the link to the BBC website - copyright reasons and all that.

[Dopey113]

Dun... sorry I didnt know

[cheshirecheese]

I've developed this tried and tested recipe over the years, and it's really popular with everyone who tastes them! 

You need to soak the onions for 24-48 hours in a brine made up to the ratio of 4oz salt to a pint of water.  When they're nearing the end of the brining, bring the following ingredients almost to the boil, then turn off the heat and leave until completely cold if you like your onions or shallots crisp, or use it hot if you want them to 'cook' a little after sealing.

Pickling Ingredients per 500g shallots or pickling onions:
200ml Balsamic Vinegar
200ml Red Wine Vinegar
2 Tbsp Dark Muscavado Sugar
1 Tbsp each of Black Peppercorns, Allspice Berries & Juniper Berries
1-2 Tsp Birds Eye Chillies (Dried)
Cinnamon Stick
1 Bayleaf per Jar

Pack the drained and dried onions into sterilised jars and add your hot or cold vinegar: divide the spices between the jars (including one bayleaf and a piece of broken cinnamon stick per jar) and seal.  Leave for at least 4-6 weeks to allow the flavours to develop.

Enjoy (and make sure you get your share, because they don't last for long!!) 

[lacewing]

Is it best to leave onions/shallots to mature before pickling ?. I prepared some today following the above recipe, as it sounds delicious. After putting them in the brine it occured to me that the moisture content might be less in older onions. I harvested them about a month ago.

[cheshirecheese]

Not sure about this, Lacewing, as I've never used any that are more than a season old.  However, I really don't think it will matter that much - the idea is to draw out as much water as possible, so once the salt has done it's job that's it.  I don't think it's an exact science - far better to leave them in longer than required than the other way, because leaving water in the onions could lead to a watered-down pickling solution and therefore a much shorter shelf life (not to mention soggy onions!!).  Best of luck 

[lacewing]

Thank you Cheshirecheese. I may give then a bit longer in the beine as I like a nice crisp pickled onion. Looking forward to the end result!

[shokkyy]

I might have a go at that recipe cos I've got a really nice batch of silverskin just about ready to lift. Can you do it right after the onions are lifted, with no drying out at all, or is that just asking for trouble?