Wednesday, July 9, 2008

Pickled onions

Innocent onions at the Borough Hall farmers' market on Saturday.


After brining overnight last night they were turned into a different sort of onion this evening. Sherry vinegar, mustard seed, a small hot chile...

We'll see.

Ed 7/12/08:

I was rather worried someone might ask, and Lavinia did. The recipe? I made it up and have no idea how they're going to taste, you see... I looked at three recipes online and decided to wing it, using elements of each.

For four small mason jars there were:

five bunches of small onions

1/2 cup sherry vinegar

2 cups water

1 Tbsp salt

2 Tbsp brown sugar

4 Tbsp mustard seeds

1 fiery chile, sliced into rings



I cleaned the onions and soaked them overnight in cold water with about 5 Tbsp of salt added. Next day I brought the water and 1/2 cup vinegar to a boil, added the mustard seeds, salt, and sugar. When cooler I poured this over the onions which I had drained and packed into the sterilized mason jars. Then put them into the fridge and will taste in a couple weeks. Other recipes use a lot more vinegar...so...we'll see?

That's it.

This was one of my online resources, and this another.

5 comments:

  1. Well, rather than a permission to post them, this time I'll ask permission to sample them... ;-)

    ReplyDelete
  2. Granted. Should be ready just in time.

    ReplyDelete
  3. We'll have to have some nice ham with them...

    ReplyDelete
  4. Mmmmmmmm. Would you mind posting (or linking to) an exact recipe and are those mason jars? thanks.

    ReplyDelete

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