Comments on: Pickled Onion Recipe

By: Andy

Andy — Sun, 29 Jan 2012 16:46:37 +0000

I have used this recipe twice as a guide now since August 11 and I'm very impressed with the results even having used shop bought pickling vinegar. I was fed up of buying pickled onions off the shelf and finding them to be soft or lacking in flavour, even the so called premium products. Soaking them in brine concerned me slightly as it just did not seem to be the right thing to do but my worries were blown away and I was proudly rewarded with the pickled onions that I have been searching for for years. Bunged a tablespoon or two of dried chilli flakes in a couple of jars and it worked a treat… Phew!!!

By: Charles

Charles — Tue, 03 Jan 2012 04:47:29 +0000

I simply use malt vinegar with some (not too much!) cold boiled water and a moderately small amount of salt added. I grind in a decent amount of pepper (from black peppercorns), and shake the jar gently over a sink a few times (with the lid on!) for the first few days, then occasionally from then on. If you dilute the vinegar too much, they won't taste as good or preserve as well. Too much salt will just have them tasting rather salty. Avoid white vinegar and too much salt, one supermarket uses this combination and they taste revolting! To salvage them I replace one or two onions with malt vinegar, and add the ground pepper. Works a treat. The onions to pickle just go straight into the vinegar as is, together with the salt and ground pepper. You can eat them any time on from 2 weeks or so, but they are better if left for 3 -4 weeks or a bit more. They taste every bit as good as the leading brand's strong traditional pickled onions.

By: david

david — Mon, 14 Nov 2011 06:11:01 +0000

Help! My wife's first attempt at making chilli pickled onions has resulted in the onions and the liquid going green Is this normal and are they safe to eat??

By: Val

Val — Wed, 09 Nov 2011 14:36:49 +0000

6 to 8 weeks.

By: pam carson

pam carson — Tue, 08 Nov 2011 18:19:42 +0000

how long do you leave pickled onions before you can eat them after pickling them

By: glenys gunn

glenys gunn — Tue, 08 Nov 2011 15:55:58 +0000

Which is the best way of brining, 24 hours or 48hrs? Delia says 48 but every other recipe I've read says 24.

By: pat

pat — Tue, 08 Nov 2011 11:43:04 +0000

Can you change the vinegar and re-spice if you don't like the taste once you have tasted your pickled onions.

By: Pam

Pam — Sun, 30 Oct 2011 17:25:17 +0000

Just found this site, some great recipes thanks. Re pickled onions, I never soak them in brine and they are always gorgeous. I follow the same procedure my mum always used all those years ago! With regard to them not keeping as well, I recently found one of last year's jars in the back of the fridge and they are as crisp and crunchy as if I'd opened them last Christmas, 10 months ago. I use malt vinegar and pickling spice from the supermarket. However, this year I ran out of vinegar so had to do one jar with white distiller malt. We will see!

By: Malcolm

Malcolm — Fri, 28 Oct 2011 15:28:01 +0000

Hi Val
This is the first timeI have used your recipe for pickled onions and soaked in brine. As others have said my onions were also bought from the greengrocer in a bag marked pickling onions. I am just about to put them in the vinegar but have found that they have also gone soft. Previously I have just covered them with salt and left them for 24 hrs drained off the juice, gave them a quick wash and bottled them, they came out crisp. Fingers crossed these do as I have just peeled 5kg.
Kind regards.
Malcolm

By: spacey

spacey — Fri, 28 Oct 2011 06:28:33 +0000

I've made a few jars of pickles with all different herbs and spices but the garlic pickles I've done have turned blue?? Are they safe to eat and how come this as happened!!! Great web site.