Comments on: Pickle onions

By: John

John — Wed, 11 Aug 2010 08:24:25 +0000

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

Dan C — Wed, 11 Aug 2010 07:58:28 +0000

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

don — Mon, 22 Mar 2010 02:54:12 +0000

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

Steve Bennett — Fri, 29 Jan 2010 20:24:55 +0000

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

rosemary tong — Sun, 05 Oct 2008 15:33:45 +0000

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

John Pope — Thu, 31 Jul 2008 03:58:34 +0000

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

mac — Wed, 30 Jul 2008 18:06:18 +0000

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

By: John Pope

John Pope — Thu, 24 Jul 2008 02:56:30 +0000

I think that pickled eggs are one of those things like Marmite – you either love them or hate them.

I’m with you though, I think they are rancid.

By: katyboo1

katyboo1 — Thu, 24 Jul 2008 00:18:15 +0000

I love pickled onions. Shop bought I always go for Garners. Their pickled shallots are awesome. Some supermarkets are now introducing those italian onions that are pickled in balsamic vinegar, very sweet, very intense but quite nice.
When I was a kid my parents used to grow a lot of fruit and veg and we would always pickle, onions, red cabbage etc. Lovely stuff.
Except for pickled eggs – blee!