I was going to make some curried pickled onions and use one of my mums old wide mouth crockery jars to store them in. Can I just use wax or brown paper tied down for a lid or do they have to be sealed properly? Matt
jessie981,
Feb 3, 6:38pm
All recipes in Aunt Daisy book say seal so think it means secure lids i.e wax should be ok.
gilligee,
Feb 3, 6:44pm
I never seal pickled onions.
allurs,
Feb 3, 6:47pm
in a crock just covered not sealed is what i have done in past
lennonlass,
Feb 4, 9:27am
With you there. Never sealed pickled onions - they are pickled which preserves them.
mas45,
Feb 4, 4:12pm
Thanks for the info, I just tied a double piece of waxed baking paper over the top with string....next test can I wait 3 weeks, I think not!
kallista,
Nov 16, 1:17pm
Trying these for the first time. Questions 1.My pickling onions are on the large size - can I cut them in halves or quarters! 2.Do I cut off the tops and bottoms!
juliewn,
Nov 17, 1:19am
Hi Kallista
Yes. you can cut them however you'd like them to be. I buy large onions now, cutting them into thick rings to make pickled onions - one large ring fits a sandwich.
Peel the onions, and leave the tops and bottoms on, or cut them off if you wish - I leave them on.
Enjoy your pickled onions :-)
whitehead.,
Nov 17, 3:16pm
i get real lazy and just slice the onions and tip the pickle over them .pickle was 2 cups vinger one cup brown sugar and about a teaspoon of pickling spice boil for about ten minutes and tip over your onions you can use then in an hour but is better the next day
whitehead.,
Nov 17, 3:17pm
i do half pint jars and cover with a screw top just to keep the ants out
rainrain1,
Nov 17, 3:38pm
You have ants in your onions!Ohhh my :-))
kallista,
Nov 21, 12:54pm
Thanks for your suggestions.The exercise wasn't entirely successful and I think I have over thickened the sauce and it has set like glue.Tomorrow I am going to make up another sauce and add it to the existing one so hope that helps.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.