Any one have a

tried and true pickled onions please, thank you

Chef_jenner4, Jul 27, 3:45 pm

I have tried and true onions - was it the recipe you wanted :)

Chef_uli, Jul 27, 5:03 pm

I just pack the onions in a jar tip in brown sugar (according to how sour/sweet you like them. Then pour over malt vinegar. Sometimes I put in a few peppercorns.
Always yum.

Chef_jia5, Jul 27, 5:12 pm


1 quart vinegar
1/2 lb. honey
pickling onions, peeled and washed

Mix vinegar and honey (quantity is approx 1.3 litres). Put onions in sterilised jars. Cover with vinegar and honey. Ready in 4 days
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Pickled Onions Sherry and Honey

And they are very moorish.

1 Cup common salt,
10 C cold water,
4.5kg pickling onions.
Soak over night, rinse and drain.

Syrup: 550g runny honey, 550g brown sugar, 2 litres white vinegar.
Boil until syrupy.
Cool and then add 1/2 litre sherry.

Pour syrup over onions which are packed in jars. Seal and store for one month before using.
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Pickled Onions In Curry Sauce

5lbs onions
2 pints (1 quart) vinegar
1 lb brown sugar
½ oz cloves
½ oz all spice
2 big tablespoons flour
½ dessert spoon curry powder
2 teaspoons tumeric

Cover the onions with salt and water for 24 hours.
Boil vinegar, sugar, then stir in ingredients which have been mixed with a little cold vinegar. Boil until thickened. Dry onions, put into bottles and fill with sauce. Keep for 3 weeks before using.
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Pickled Onions in Curry Sauce

1 kilogram pickling onions
¼ cup salt
4 cups water
2½ cups malt vinegar
1 cup brown sugar
1 teaspoon ground cloves
1 teaspoon ground all spice
1½ tablespoons flour
1 teaspoon dry mustard
2 teaspoons curry powder
1 teaspoon turmeric
¼ cup vinegar
Peel onions. Dissolve salt in cold water. Pour over onions and leave in non-metallic bowl for 24 hours.
Put first measure of vinegar and brown sugar in to saucepan and bring to boil. Combine cloves, allspice, flour, mustard, curry powder, turmeric and second measure of vinegar to smooth paste. Add mixture to saucepan and cook until it thickens, stirring frequently. Drain onions and pack into hot jars. Pour sauce over onions to completely cover. Seal. Store for at least 1 month before using.
Makes 2 x 1 litre jars.

Chef_petal1955, Jul 27, 9:58 pm

Thank you all, many to make, Thanks thanks thanks

Chef_jenner4, Jul 28, 9:07 pm

Yes please, going to try them all

Chef_jenner4, Jul 28, 9:08 pm

You can use pearl onions or full-size onions that have been sliced for this recipe. These onions are fermented rather than pickled with vinegar.

2 tablespoons sea salt
4 cups water
3-4 cups pearl onions, peeled OR 2-3 onions, thinly sliced

To prepare brine, dissolve salt in water.
Place the onions in the jar and pour brine over onions, leaving 5cm head space.
If necessary, weigh onions down under the brine to keep them submerged.
Cover the jar with a loose fitting lid.
Culture at room temperature until you like the flavor and texture.
After approx. 3 days, put a tight lid on the jar and move to the fridge.

You can use whey from freshly made yoghurt to give this a head start or some liquid from fresh (not tinned) sauerkraut.

edited to add: Do not use iodised salt for this.

Chef_uli, Feb 6, 12:49 pm

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