Monday, 16 March 2015

Home made Pickled onions

My dad rang me last week with the news he had found white pickling onions at his local fruit and vegetable shop.   Pickled onions were something I always made over the summer months along with tomato  pickles and chutneys, they have always been a favourite with my family, especially with fish and chips. With the fish shops charging 80 cents each it was worthwhile making my own.   That was until there appeared to be a shortage of small white onions, I had looked everywhere over the past few years to no avail.  I gave in one year and bought the small brown onions, which the supermarket labelled as pickling onions, what a fail, they turned almost black in the pickling vinegar and I threw them out.  That was the last time I made them, and I was so annoyed every year when I noticed those small brown onions at the supermarket labelled pickling onions.  With onions in hand I suddenly thought, "I don't know where my large jars are" I looked through all the cupboards, even went out to the garage and looked through boxes, bugger.  Then while sitting having dinner I looked at the cupboards over the fridge, could they be in there. How the heck I put them that high up who only knows. I'm only 5' and even with the step ladder I could not reach. Eventually my daughter got them down along with the help of the wooden spoon.
This blog
is thanks to a blogging friend Diane who asked me for my recipe, so here it is Diane I hope you enjoy them.

Pickled Onions
2kg small white onions
1/1/2 tsps whole allspice
1 1/2 tsps whole cloves
 2.3 cm (1 in.) cinnamon stick                                                                                                        
750 g. (1 1/2lb) cooking salt
6 whole peppercorns                     
5 cups white vinegar, use a good quality vinegar here
4 tsps salt, extra
2 tsps ground ginger
Place unpeeled onions and 750 g salt in large bowl, add enough cold water to cover the onions, stand for 2 days stirring occasionally.  I place a plate in the bowl to keep the onions submerged. Drain liquid and then peel onions.
Cover onions with boiling water, stand 3 minutes, drain.  Repeat this boiling water and draining process two more times.
Pack the onions hot sterilised jars.
Combine all remaining ingredients in a saucepan, bring slowly to the boil, reduce heat and simmer for 10 minutes.  Cool slightly, strain and pour over the onions and seal.  Now the hardest part of this process is you have to wait at least four weeks before tasting.  Enjoy