Comments on: Pickle onions http://johnonfood.com/how-to/pickled-onions/ Because some people care what goes in their mouth. Tue, 15 May 2012 18:11:20 +0000 hourly 1 http://wordpress.org/?v= By: Paul http://johnonfood.com/how-to/pickled-onions/#comment-8580 Paul Wed, 22 Feb 2012 05:30:39 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-8580 Thanks forthe information. My family on the west coast of Tasmania (Australia) have been making pickled onions for generations so I grew up with them. I never remember my mother brining the onions first. I don't see what the point is. They will not go soft as long as the spiced vinegar is cooled down first. Also, vinegar should ideally be added to the boiling liquid as well. Making pickled onions withut vinegar - yuck, sorry - that's just not the traditional way of doing it. And if you have ever tasted pickled onions without vinegar added you will not like them. Thanks forthe information. My family on the west coast of Tasmania (Australia) have been making pickled onions for generations so I grew up with them. I never remember my mother brining the onions first. I don’t see what the point is. They will not go soft as long as the spiced vinegar is cooled down first. Also, vinegar should ideally be added to the boiling liquid as well. Making pickled onions withut vinegar – yuck, sorry – that’s just not the traditional way of doing it. And if you have ever tasted pickled onions without vinegar added you will not like them.

]]> By: FabDahling http://johnonfood.com/how-to/pickled-onions/#comment-8391 FabDahling Fri, 27 Jan 2012 17:05:15 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-8391 Thanks for writing this! My (now deceased) Aunt Mary used to make THE BEST pickled onions! Unfortunately, back then, I was more interested in eating them than learning how to make them. I remember them bobbing in a bowl....and the plate on top! She used brown vinegar, peppercorns, cloves and I think, mustard seeds. She had an exact count, no doubt, which is now lost....but I will experiment. I can hardly wait the 6 weeks to try the ones I just made. Makes me realize though, just how much she must have loved us all, to labour over jars and jars of onions and give them away....... Thanks for writing this!
My (now deceased) Aunt Mary used to make THE BEST pickled onions!
Unfortunately, back then, I was more interested in eating them than learning how to make them. I remember them bobbing in a bowl….and the plate on top! She used brown vinegar, peppercorns, cloves and I think, mustard seeds. She had an exact count, no doubt, which is now lost….but I will experiment. I can hardly wait the 6 weeks to try the ones I just made. Makes me realize though, just how much she must have loved us all, to labour over jars and jars of onions and give them away…….

]]> By: John http://johnonfood.com/how-to/pickled-onions/#comment-2226 John Sun, 07 Nov 2010 19:56:38 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-2226 Hi Angie, The basic rule is that you should not put the onions into anything hot. You should make sure that both the brine and the vinegar are completely cool before pouring them over the onions to stop them from going soggy. If you want to add spices, then you should boil them in the vinegar, but then let it cool before pouring it over the onions. Hi Angie,

The basic rule is that you should not put the onions into anything hot. You should make sure that both the brine and the vinegar are completely cool before pouring them over the onions to stop them from going soggy.

If you want to add spices, then you should boil them in the vinegar, but then let it cool before pouring it over the onions.

]]> By: Angie http://johnonfood.com/how-to/pickled-onions/#comment-2225 Angie Sun, 07 Nov 2010 15:55:45 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-2225 Havent done Pickle onions in years but decided we wanted some with a kick...but in past notice they do go soggy..so thought would google how to stop them going soft..am now more confused then ever some recipes say heat the vinegar others say paw straight on the onions..thought this would be so easy mistake to put right Havent done Pickle onions in years but decided we wanted some with a kick…but in past notice they do go soggy..so thought would google how to stop them going soft..am now more confused then ever some recipes say heat the vinegar others say paw straight on the onions..thought this would be so easy mistake to put right

]]> By: Phil http://johnonfood.com/how-to/pickled-onions/#comment-2168 Phil Sat, 23 Oct 2010 12:33:12 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-2168 I do the same basic process. Trim of the worst of crud, maybe cut off the tops and bottoms just leaving the skins on. Brine them for 24 hours or so as suggested. Then the skins will just fall off much easier. Then i brined them again for 24 hours. Then in the vineager and chilli (small hot chillis sliced up and a few "cracked" black pepper corns) Oh dear they dont last very long though. :) too much temptation. Phil I do the same basic process.

Trim of the worst of crud, maybe cut off the tops and bottoms just leaving the skins on. Brine them for 24 hours or so as suggested. Then the skins will just fall off much easier. Then i brined them again for 24 hours. Then in the vineager and chilli (small hot chillis sliced up and a few “cracked” black pepper corns)

Oh dear they dont last very long though. :) too much temptation.

Phil

]]> By: Kev http://johnonfood.com/how-to/pickled-onions/#comment-2090 Kev Fri, 24 Sep 2010 04:53:28 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-2090 I have been living in Asia now for three years and miss our family tradition of having pickled onions in malt vinegar at Christmas. Unfortunately I can not get hold of malt vinegar (not cheaply) so I will have ago with the clear vinegars I can get. Now I just have to pester my friends for empty jars. Great article. Thanks for the information, and hopefully for reigniting a Christmas tradition I have been living in Asia now for three years and miss our family tradition of having pickled onions in malt vinegar at Christmas. Unfortunately I can not get hold of malt vinegar (not cheaply) so I will have ago with the clear vinegars I can get. Now I just have to pester my friends for empty jars. Great article. Thanks for the information, and hopefully for reigniting a Christmas tradition

]]> By: genezilla http://johnonfood.com/how-to/pickled-onions/#comment-2082 genezilla Tue, 21 Sep 2010 22:25:13 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-2082 can anyone that lives in baltimore please if you could. the next time you see one of those LG jars of pickled onions at a store. write down the brand name or website where they are from. so i can try and order some online. thank you so much. can anyone that lives in baltimore please if you could. the next time you see one of those LG jars of pickled onions at a store. write down the brand name or website where they are from. so i can try and order some online. thank you so much.

]]> By: Taffy Tarr http://johnonfood.com/how-to/pickled-onions/#comment-2054 Taffy Tarr Thu, 09 Sep 2010 14:59:26 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-2054 I have been using the same recipe as my Dad & Grand parents had prepared, which is basically the same as above but I make spiced malt vinegar and add it cooled to the jarred onions, also I add a dessert spoon of white sugar I find that it adds to the crunch Cheers I have been using the same recipe as my Dad & Grand parents had prepared, which is basically the same as above but I make spiced malt vinegar and add it cooled to the jarred onions, also I add a dessert spoon of white sugar I find that it adds to the crunch Cheers

]]> By: John http://johnonfood.com/how-to/pickled-onions/#comment-1988 John Wed, 11 Aug 2010 08:24:25 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-1988 As Steve and Dan have said, it's great to throw some chillies in when you are pickling onions. I normally use whole small chillies rather than chilli flakes, because I don't like the way that the flakes sometimes stick to the onions themselves. If you are using whole chillies, don't forget to crush them slightly before you throw them in, so that more of the flavour escapes into the vinegar. As Steve and Dan have said, it’s great to throw some chillies in when you are pickling onions.

I normally use whole small chillies rather than chilli flakes, because I don’t like the way that the flakes sometimes stick to the onions themselves.

If you are using whole chillies, don’t forget to crush them slightly before you throw them in, so that more of the flavour escapes into the vinegar.

]]> By: Dan C http://johnonfood.com/how-to/pickled-onions/#comment-1987 Dan C Wed, 11 Aug 2010 07:58:28 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-1987 Story was fine, great to see other people experimenting. I just made three batches, one with brown sugar and chilli flakes, one brown sugar and scotch bonnets and one with just honey (all three also had pickling spice). I used malt vinegar before but this time gone for clear pickling vinegar - I'll let you know how they compare. Unfortunately it would seem that you get fools like Mac whichever site you go to where you can leave a comment. Some people just cant resist making stupid and pointless remarks if they dont understand something. Personally I found the article educational, easy to understand and helpful, as it seems did everyone else. Mind you, I suppose in every batch you always get a soggy one.... Story was fine, great to see other people experimenting. I just made three batches, one with brown sugar and chilli flakes, one brown sugar and scotch bonnets and one with just honey (all three also had pickling spice).

I used malt vinegar before but this time gone for clear pickling vinegar – I’ll let you know how they compare.

Unfortunately it would seem that you get fools like Mac whichever site you go to where you can leave a comment. Some people just cant resist making stupid and pointless remarks if they dont understand something. Personally I found the article educational, easy to understand and helpful, as it seems did everyone else. Mind you, I suppose in every batch you always get a soggy one….

]]> By: don http://johnonfood.com/how-to/pickled-onions/#comment-1454 don Mon, 22 Mar 2010 02:54:12 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-1454 John i know what you mean about the soggy onions they are nasty Mac but you are probably up on that. the story was fine and not soggy. I remember visiting my grandmother in baltimore maryland and going to the corner store to get the best giant crunchy sour onions ever made. its been a long time since i have had one i can not get them where i live so i am forced to eat the tiny cocktail onions. thanks for the recipe i will try to make them hopefully they will be good. John i know what you mean about the soggy onions they are nasty Mac but you are probably up on that. the story was fine and not soggy. I remember visiting my grandmother in baltimore maryland and going to the corner store to get the best giant crunchy sour onions ever made. its been a long time since i have had one i can not get them where i live so i am forced to eat the tiny cocktail onions. thanks for the recipe i will try to make them hopefully they will be good.

]]> By: Steve Bennett http://johnonfood.com/how-to/pickled-onions/#comment-1293 Steve Bennett Fri, 29 Jan 2010 20:24:55 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-1293 To Rosemary I pickle onions myself. You can use ordinary vinegar but if you like a bit of "bite", throw in some scotch bonnet chillies or ordinary hot chillies. Just peel the onions and put them in a jar with a bit of sugar and a pinch of salt. Add chillies to taste and vinegar. Leave them for at least 4 to 6 weeks. Lid needs to be screwed on by someone with a strong hand. Don't waste the vinegar afterwards as it is perfect for chips or as a salad dressing. The marinated chillies can also be used in salads or curries. To Rosemary

I pickle onions myself. You can use ordinary vinegar but if you like a bit of “bite”, throw in some scotch bonnet chillies or ordinary hot chillies. Just peel the onions and put them in a jar with a bit of sugar and a pinch of salt. Add chillies to taste and vinegar. Leave them for at least 4 to 6 weeks. Lid needs to be screwed on by someone with a strong hand. Don’t waste the vinegar afterwards as it is perfect for chips or as a salad dressing. The marinated chillies can also be used in salads or curries.

]]> By: rosemary tong http://johnonfood.com/how-to/pickled-onions/#comment-52 rosemary tong Sun, 05 Oct 2008 15:33:45 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-52 Hello, I am originally from East Yorkshire and hang my head in shame that I have never pickled onions. If possible could you send a recipe for spiced vinegar. I buy Sharwoods pickles here in British Columbia but they are very expensive, thought I would have a try at making them myself, wish me luck. Hello, I am originally from East Yorkshire and hang my head in shame that I have never pickled onions. If possible could you send a recipe for spiced vinegar. I buy Sharwoods pickles here in British Columbia but they are very expensive, thought I would have a try at making them myself, wish me luck.

]]> By: John Pope http://johnonfood.com/how-to/pickled-onions/#comment-19 John Pope Thu, 31 Jul 2008 03:58:34 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-19 It's what an American friend told me, that somehow pickled onions that they bought in the States are less crunchy than ones they bought in England. As for how to make soggy onions, it's easy - you just don't wait for the water to cool down before you put the onions in it. It’s what an American friend told me, that somehow pickled onions that they bought in the States are less crunchy than ones they bought in England.

As for how to make soggy onions, it’s easy – you just don’t wait for the water to cool down before you put the onions in it.

]]> By: mac http://johnonfood.com/how-to/pickled-onions/#comment-18 mac Wed, 30 Jul 2008 18:06:18 +0000 http://johnlikesfood.wordpress.com/?p=45#comment-18 Just have to make a dig, even if it is about onions. Just how can Americans make soggy onions? How dumb. I read the first paragraph and stopped. Your text is very hard to read and uninteresting. Soggy onions, yikes!! Soggy story is more like it. Mac Just have to make a dig, even if it is about onions. Just how can Americans make soggy onions? How dumb.
I read the first paragraph and stopped. Your text is very hard to read and uninteresting.
Soggy onions, yikes!!
Soggy story is more like it.
Mac

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