Grow Your Own Magazine

Hi All!

I know itsa a bit soon to be asking (as our Paris Silverskins are still only baby seedlings on the plot), but which vinegar is best for pickling your onions?

I've seen the Sarsons pickling stuff, but I'm sure I've been told its not the best to use, and I'm sure someone else has recommended using cider vinegar, but as one who hasnt pickled before (tho can remember helping my Mum to peel onions for pickling many many moons ago) then I want as much advice, ideas and recipies for some really good traditional pickled onions as I can!

Thanks in advance!

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Blessings
Suzanne (aka Mrs Dobby)

'Garden naked - get some colour in your cheeks'!

The Dobby's Pumpkin Patch - a blogspot work in progress!
Last updated 12th September 2008 - updated balance sheet!

hi, we use vinagre d'alcool from france for our pickles, it has about 6% acidity and is not too bitter. we get it from carefour or auchan in calais. (i know this is won't be of help to you up in the north, we are only about hour and a bit drive from eurotunnel) but you might be able to find it from a specialist supplier.

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I use either the traditional malt or occasionally cider vinegar. I like my pickled onions to have some bite so use malt vinegar in the main and add a chillie for a bit of extra kick.

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hello S
I love pickling and always tend to put extra stuff in. As pWillie suggests chili is great. Cardamon pods, fennel seeds, dried rosemary, cumin seeds: all worth a go in moderation. Proprietary pickling spices are good_ but be sparing! You can flavour vinegar (white malt ususally) by boiling it with the spices. The longer you boil the more flavour/heat comes through. You can then discard the spices leaving a "hot" vinegar. Very useful for ketchup and chutney. If you want an alternative to "head over boiling water with Vicks V' Rub in" :– this is it!
As an aside, I've got 75cl of vodka stuffed with gooseberries and black currants and another with black currants alone. Good way of clearing frozen stuff I thought but no idea what it tastes like. Could go either way!
All the best
J

I think it depends on taste. As a kid mum used to use the normal brown malt vinegar with spices added. We scoffed onions like there was no tomorrow & I love them like this, but my lot (hubby & kids) have milder tastes and though they love p.onions they have to be done in white vinegar with little or no spices. The first time I did onions for them I used mums method & after a strange gurning session they all declared them horrid! I'm growing shallots to pickle this year as it'll be milder for my delicate lot!

Sounds like a stupid question, but do you just pickle 'baby' onions?

Hi Suzanna
Use a vinegar that is at least 5% acid content and it doesn't really matter colour wise, light vegetables will be better with light coloured vinegar.
Standard recipe for spiced vinegar for pickling onions is:
2" piece cinnamon, 1 teaspoon cloves, 2 teaspoons allspice, 1 teaspoon black peppercorns, 1 teaspoon mustard seed, 2-3 bay leaves and all this added to 1 litre of vinegar. Cover and bring just to the boil (do not allow to bubble). Remove from heat and leave for around 3 hours to cool. Strain and either use immediately or pour into clean dry bottles to store.
2 Points. Make sure you use full spices, not the ground stuff or you will end up with cloudy vinegar. Experiment as it is for your own taste.
You should also cover the onions with brine for 12 hours. 2 days if the brine is fresh.

I bought a book on preserving from a charity shop, which has some brilliant ideas for using stuff left over from the allotment.

Hope your pickling has been fine.

Jimbojones