Pickled Onion
Source of Recipe
"The Farmhouse Kitchen" based on the Independent Television series, presented by Dorothy Sleightholme, Yorkshire Television
Recipe Introduction
For a real English flavor use malt vinegar. I have found this recipe to be excellent.
List of Ingredients
2 pints vinegar 1/4 oz cinnamon bark 1/4 oz whole cloves 1 dozen peppercorns 1/4 oz whole mace 1/4 oz whole allspice 1 or 2 bay leaves
Recipe
Tie spices in a small piece of muslin, place in vinegar and allow to steep for about 1 to 2 months for a good flavour.
Quick method:
Place vinegar and spices in a glass or china bowl (not metal or polythene) standing in a pan of water. Cover bowl, bring water to boil, remove from heat. Allow to get quite cold - at least 2 hours.
Spiced vinegar is used for most pickles. Those to be kept crisp should be covered with cold vinegar, softer types with hot vinegar.
PICKLED ONIONS (Pub Onions)
1. Select small, even-sized onions. Place without peeling in a brine made from 1 lb salt to 1 gallon of water. Place a plate on top to keep onions submerged. 2. Leave 12 hours, pleel and place in fresh brine for 24 hours. 3. Drain thoroughly, pack into screw-top jars, and cover with cold, spiced vinegar which should be half an inch above onions. Cover securely with vinegar-resistant tops. For best flavour keep about 3 months before eating.
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