pickled onions

[dtaai-maai]

I'm very keen on pickled onions, and as there don't appear to be any available at the usual outlets at the moment, I thought I'd try pickling my own. How difficult can it be...?

Anyway, I don't remember seeing small onions or shallots anywhere (not that I go shopping very often). Are these available in local markets or supermarkets?

[oakdale160]

1 Yes the small onions are available.
2 Its foolishly easy to do, the peeling of the onions is tearful and time consuming.
Vinegar and pickling spices readily available. Get the big jars at the Japanese shop in the basement of MV>

[Matlot]

Where do you get the spices?

[dtaai-maai]

Makro?

[crazy88]

Any local market will have onions a bit bigger than a golf ball for about 20 bt a bag. Plenty of directions out there for making. Spices Makro. Jars cheapest Kilners bottom of Palau road. Use them for chutney.

Crazy 88

[dtaai-maai]

Wonderfully concise advice! Can you be a bit more specific about the location of Kilners? Do you mean near the klong road turn-off?

[Paderborn]

My other half has a recipe for spicey vinegar which is excellent and she makes here.....before she used to bring the pickling spices from the UK.
She is happy to share it with you if you wish or need a pickled onion making lesson
Cheers paderborn

[dtaai-maai]

Thanks paderborn, that would be great! Would it be possible to post the recipe on here?

[arcadianagain]

Dead simple, soak the peeled onions in brine for 24 hours, put the spices into the vinager, ordinary malt, and boil then turn off and allow to steep until cold, put onions in a jar add vinegar and wait 2 weeks, if you can

[richard]

I did some a year ago....Bought shallots from Villa Market. Peeled 'em and soaked in brine for 24 hours. I like 'em sharp and spicy so boiled up some water, malt vinegar, garlic and chillies. After straining the onions put them in jars and after the boiled up spices had cooled filled the jars. Added a few more chopped 'rat shit' chillies and TRIED to save 'em for a couple of months. Couldn't resist and devoured them after 5 weeks

Do more or less the same with pickled eggs

[oakdale160]

Lots of variations, I partially cook the onions in the pikcling vinegar in the M wave, others pickle them raw they are all good, So if we've finished that one can we move on to another delicacy, chutney--Apple onion and raisin is my favorite. But Mango is also very good too.

[crazy88]

Thats the place DM.

Crazy 88

[Siani]

I think you can get spring onions in Thailand? Well, you can pickle them apparently

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Pickled Spring Onions


2 pounds spring onions
salt for blanching
1 c white wine vinegar
1 c sugar
1 c water
1 T salt
1 t mustard seed
1 t coriander seed
1 t fennel seed
1 t pink peppercorn
1 t black peppercorn
1 bay leaf, cut into 4 pieces

While you are preparing the brine & onions sterilize four 1/2-pint jars & lids in boiling water.

Clean & trim the spring onions. Cut down the green until the onions are about 3/4 to 1 inch shorter than the jars. (You'll end up with mostly the whites & just a little of the greens.) Bring a pot of water to a boil. Salt & add the onions. Boil for 1 minute & them quickly move the onions to an ice water bath. Drain.

Divide the onions between the four sterilized jars. Add 1/4 teaspoon each of the mustard seeds, coriander seeds, fennel seeds, pink & black peppercorns to each jar. Add a piece of bay leaf to each jar.

Put the vinegar, sugar, water and salt into a saucepan & bring to a boil. Pour the hot liquid into each jar leaving about 1/2-inch headroom. Top with the sterilized jar lids. Put neckbands on & hand tighten. Place the jars into a pot of boiling water about 1-inch above the top of the jars. Cover & boil for 10 minutes. Carefully remove to a heatproof surface, do not top the seals or dry. Let sit for 12 to 24 hours to cool. Store in a cool, dark area.

Skip the whole canning step & just place onions, spices & brine in clean jars & keep in the fridge to use within a few weeks.

[joelle]

PICKLED ONIONS or Sirkewale pyaz in India
INGREDIENTS
Onions (the tiny kind ) : 200 grams cleaned
Regular White Vinegar : 1 cup
Peppercorn : 7
Bay leaf : 2
Sugar : 4 teaspoons
Salt: to taste
Beetroot : 1 small beetroot chopped

DIRECTIONS
Boil vinegar along with peppercorns , bay leaf , sugar and salt for around 5 minutes .
Add thinly sliced beetroot.
As soon as you add the beetroot vinegar will change color to a ruby red .
Boil for another 2-3 minutes.
Put clean dry onions in a clean dry clean glass bottle .
Strain the red vinegar solution into the glass bottle .
Add a few pieces of the beetroot that you strained out into the bottle as well.

Keep in the fridge .
Eat after 24 hours , gets better with time as onions loose their sharpness

.Keeps well for 2-3 weeks as long as it doesn't come in contact with water!