PostHeaderIcon Pickled Onions

I planted onions in our small garden this year for the first time.  I was hoping to get nice large onions that I could chop up and freeze or use fresh in our meals, but that was not to be.  I do not know much about growing onions so it could just be my inexperience, but these these little onions in the picture below, would not get any bigger.  I read online that when the leaves fall to the ground and start turning brown they are ready to be harvested.  So instead of the nice large onions that I expected, I ended up with a couple of hand-fulls of small onions.  Well, that means only one thing.  Pickled onions!

When I googled “pickled onion recipe”, the first article that came up was this one from ezinearticles and it looked easy enough to try.  I mainly got a few ideas from there and then set out to try my own recipe.

I started by cleaning and trimming the onions.  I had to borrow the kids swimming goggles for this part (no really!)  One would think that such small onions would not be quite as strong as their larger cousins, but don’t be fooled, they are potent!

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Once they were cleaned, I boiled about 2 pints of water and added 8 tablespoons of salt to it.  Ezinearticles suggest that you use pickling salts or  something without a flowing agent in it.  I used my regular table salt and the results were fine.  I let the water cool and once it was room temperature, the onions were placed into a large glass bowl, covered with plastic wrap and topped with a ceramic plate to weigh the onions down.   There they stayed for 24 hours.  Then, they got a quick cold water rinse and placed into mason jars.

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Inside each jar I placed a bay leaf and a few coriander seeds, then topped it up with English malt vinegar.  In the process of making these I managed to drop a jar and lost all of my malt vinegar,  I had to us a concoction of red-wine vinegar and white vinegar in one of the jars.

I had watched a Youtube video on how to make a quick pickled onion and they put the onions in the refrigerator for three days and it was apparently done.  I figured that I would try this and put the red-wine pickles in the fridge.  Today, the kids and I tried them and they were very close to what I would call a pickled onion.  The center was still a little “raw” or untouched by the vinegar, but a few more days and it will be done.  It was also very tasty.

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The two malt vinegar jars will stay out of the fridge for about a month before I will open them.  I am looking forward to trying them.

James will be home later and will get to taste the red-wine pickles so I will post again to say what he thought.

3 Responses to “Pickled Onions”

  • melenie says:

    James tried these and liked them. I make a marinated zucchini and pickled onion snack for myself and Alexia to eat. Emily does not like it, but A and I cannot resist it.

  • Carla says:

    Het jy uit gevind hoekom die uie so klein uit gekom het?

  • melenie says:

    Nee, glad nie. Het nie ‘n idea nie. Miskien vas dit klein uie en ek het net nie geweet nie. lol

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