Giant pickled onions

[Finley]

Remember massive chip shop pickled onions? I want to make some of those - except, of course, extra strong and very spicy! I've pickled my home grown shallots and I'm sure they'll be great but.. They're pretty small. I was thinking of buying lots of the wonky onions that Morrisons sell and pickling those. That would mean onions at least the size of a golf ball.
So, here come the questions! First, should I increase the dry brining to 48 hours, second, would it help to make an incision through the middle of each onion and third - how long would these take to mature, do you reckon? My regular recipe is 24 hours dry brine, cold vinegar, several dried chillies and three months to pickle.
Advice greatly appreciated!

[burnie]

Not a clue, but I want some lol.

[SelkirkAlex]

I have in the past bought bags of shallots to achieve what you describe, well spiced malt vinegar with added sugar and chillies, the longer they stand the better but after a month they are already edible.

dry brining stays at 24 hours

[Bill Door]

Hi Finley

Big onions are ok but I much prefer shallots of any size. Onions always seem a bit tart/sharp to me.

Anyway I have never put them in brine but put the peeled shallots in a non metallic tray and sprinkle salt over them. During the next 24 hours I tip away the water from the tray and sprinkle more salt over the shallots and shake them up a bit. When I say sprinkle I don't mean like salting your chips but about three table spoons full on each occasion. I don't recommend piercing the onions and I try to leave the shallot skin whole, so don't cut off the whole of the root or the top of the shallot. Extracting the moisture allows the pickling vinegar to penetrate the shallot.

I wash out the pickle jars and caps and place them upside down in the oven at a lowish temp (70 to 90) for 15 mins to dry out. Wash the shallots under a running tap to get rid of the excess salt and dry them quickly with a paper towel

I prefer sherry vinegar and I always warm the vinegar with whole spices. I include two or three small dried chilies (about the size of your thumb nail). When ready pop the shallots in the jars and top up the jars with the pickle juice. I also add a small dried chilli to each jar and pop the lid on. As the vinegar mixture cools it helps to produce a vacuum in the jar and helps form a seal to protect the contents.

If you prepare some now they will be nice with your preferred cheese and biscuits around Christmas. Any unopened jars will last for as long as you can resist them.

Bill

[Finley]

Update: they're in the dry brine. Four packs of wonky onions at 42p each, v easy to peel after a swift boiling water bath.. I think I'm on to a cheap and easy winner here!

[Finley]

Test results are in; the first jar has been opened.. and they're GOOD. The experiment paid off!

[Dynamite]

Remember massive chip shop pickled onions? I want to make some of those - except, of course, extra strong and very spicy! I've pickled my home grown shallots and I'm sure they'll be great but.. They're pretty small. I was thinking of buying lots of the wonky onions that Morrisons sell and pickling those. That would mean onions at least the size of a golf ball.
So, here come the questions! First, should I increase the dry brining to 48 hours, second, would it help to make an incision through the middle of each onion and third - how long would these take to mature, do you reckon? My regular recipe is 24 hours dry brine, cold vinegar, several dried chillies and three months to pickle.
Advice greatly appreciated!

Hi Finley. What variety are your small Shallots as I’m after some that will be good to pickle.

Regards.......Rob

[Finley]

Hi Rob, I've got echalot grise growing on my plot.. But these pickled onions are made from he big cheap bags of 'wonky' onions sold in Morrisons. My shallots didn't grow brilliantly this year so they're a bit tough, but he big ones are exceptionally good..