In a pickle

They may not be the most sociable things but I just LOVE pickled onions!  And home made ones are the best.  So two nights ago I tucked myself up in front of the wood burner with a couple of bags of small onions and a sharp knife and set about my first pickles of the season. There are various methods of treating the onions before they actually go in the pickling jars. I prefer the brining method which means that once peeled you leave the onions to soak in salty water for 24 hours.  This removes some of the water from the onions and keeps them crisp.  For the onions that you see here I used white, distilled pre- spiced pickling vinegar then I added extra spices, chillies and a bay leaf to each jar. They should be ready in 4-6 weeks. Yum!

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Debbie Harris

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