To Pickle Onions. Recipe

History of Pickled Onions:

Pickled onions have a long history dating back to ancient civilizations. Preserving food through pickling was a common method used to extend the shelf life of perishable ingredients. Onions, being readily available and versatile, were a popular choice for pickling. The process of pickling onions involves soaking them in a solution of brine and vinegar infused with various spices, creating a tangy and flavorful condiment.

Fun Facts about Pickled Onions:

1. The earliest known evidence of pickling can be traced back to ancient Mesopotamia around 2400 BC.

2. Pickled onions were a staple on sailing ships during the Age of Exploration, as they provided sailors with essential vitamins and added flavor to their monotonous diet.

3. In the United Kingdom, pickled onions are often enjoyed as a pub snack alongside fish and chips or Ploughman's lunch.

4. Pickled onions are a popular accompaniment to cheese boards and cold meat platters due to their sharp taste and crunchy texture.

Now, let's dive into a simple and flavorful recipe for pickling onions:

Recipe: Pickled Onions

- 2 lbs of small onions
- 1 quart of boiling brine (made by dissolving 4 tablespoons of salt in 1 quart of water)
- Distilled vinegar (white wine vinegar for white onions, best distilled vinegar for brown onions)
- 1 teaspoon of mace
- 1 teaspoon of ginger
- A handful of whole pepper

1. Peel the onions and choose ones that are uniform in size. Small onions work best for pickling.
2. In a large bowl, soak the onions in the boiling brine for about 2 hours, or until the brine has cooled down completely.
3. Drain the brine from the onions and pat them dry with a kitchen towel.
4. Sterilize glass bottles by washing them thoroughly and placing them in boiling water for a few minutes. Let them air dry.
5. Arrange the drained onions in the sterilized bottles, leaving a small gap at the top.
6. In a saucepan, heat the distilled vinegar of your choice. For white onions, use white wine vinegar, and for brown onions, use the best distilled vinegar available.
7. Add the mace, ginger, and whole pepper to the vinegar, and let it simmer for a few minutes to infuse the flavors.
8. Carefully pour the hot vinegar mixture over the onions in the bottles, making sure to completely cover them.
9. Seal the bottles tightly and let them cool down.
10. Store the pickled onions in a cool and dark place for at least two weeks before consuming to allow the flavors to develop fully.

Pickled onions can be enjoyed in various ways. They add a tangy kick to salads, sandwiches, burgers, and even as a topping for hot dogs. Additionally, they make a great homemade gift or a condiment to serve at barbecues and gatherings.

Similar Recipes:

If you enjoy the tang and crunch of pickled onions, you might also like these similar recipes:

1. Pickled Cucumbers: Slice cucumbers and soak them in a brine solution similar to pickled onions. Add in spices like dill, garlic, or mustard seeds for added flavor.

2. Pickled Jalapenos: Slice fresh jalapenos and pickle them in a vinegar and salt solution. Adjust the spiciness level by removing or keeping the seeds.

3. Pickled Carrots: Cut carrots into batons or coins and pickle them in a brine solution infused with spices like coriander seeds, cloves, and cinnamon sticks.

Experiment with different vegetables and spices to create your own unique pickled creations. The possibilities are endless!



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