I absolutely love pickled onions! For me they must have a crunch, not be too sweet and have a little bit of a spicy kick to them (not with chile though). I can remember mum and dad using plastic rubbish bins to brine their onions and I can remember the best pickled onion and tasty cheese sandwiches made from the end result. Unfortunately I don’t have the recipe they used and I still keep searching for the perfect one. Unfortunately, each season I seem to have trouble remembering which were my favourites and continue the search. Now, I must remember to post what the result of this batch was like…..
I basically follow the recipe Grandmas Pickled Onions but add a few extra spices and don’t measure the sugar but add to suit my taste. I also just soak the onions in the brine solution once. It will be interesting to see how this batch goes as we have been getting our current house ready to sell and I have been under the hammer for time as the agent is in tomorrow to take photos for the listing. I usually only brine the onions for 6-8 hours but left these in for 24. Mmmm, hope I don’t lose the crunch factor!
I include ginger, bay leaf, black and red peppercorns, cloves, all spice (pimento), a dash of curry powder and mustard seed to the vinegar. I don’t get bogged down with measuring these. Sugar adjusted when mixture is hot.
The brew cooking, adjust sugar to taste and bring to the boil. Allow to cool right down. While waiting to cool, rinse brine from onions and pack them into sterilised jars. Don’t forget to sterilise the lids as well.
Onions, brined, rinsed and waiting for their pickling juices to be added.
Pickling vinegar strained, jars filled, I usually put a few bits and pieces of the spices in with the onions too. Now sit back and wait in the hope that this batch will be the perfect one!