Help with pickled onions please

[CathyJaneBill]

I’ve decided to have a go at making these rather than pending a fortune for shop bought ones but the storage is confusing me:

Do I pour the pickling brine over the onions, in the glass jars, while it is still hot?

Does it all need to cool before I put the lids on?

Do I need Kilner jars or mason jars or will any glass jars be ok?

Do I have to sterilise the jars first?

Thanks in advance!

They’re as cheap as chips if you buy own brand

I don’t even know what is wrong with me. Ocado suggested some recently and I’ve become obsessed but they are fresh M&S and quite expensive. I’ve just searched and they do a jar which is a third of the price. There will be no need for mason jars or brine in this house

We use kilner jars as the seal keeps things nice and crunchy, but my mum used to use old Nescafé jars back in the day!

Sterilise them, let them cool, then fill. We don’t heat the vinegar but do chuck pickling spices in with them.

I make them, they are nicer than any shop bought ones. Use kilner type jars, sterilise them and add vinegar and spices ( I don't heat the vinegar either). I use half and half malt and white vinegar. Main thing is to salt them properly (and rinse VERY well) beforehand.

I used to make them and they are much nicer than most shop bought ones - but given the house stank of vinegar, the faff of peeling etc etc....I'd just buy the nicest shop ones you can find.

I peel mine sitting at the patio table, put them in the garden shed overnight while they are salting and wear contact lenses which stops my eyes streaming. So minimal smells in the house, the vinegar is poured straight from bottle to jar and then sealed so no smells from that. Submerge the onions in boiling water for a couple of minutes before peeling to make the skin really soft, that makes a big difference too.

I use the James Wong recipe with red onions, lime and herbs. Very easy and delicious 😋

Pink pickled onion with lime & bay - James Wong recipe - Devine!
3 red onions - thinly sliced
100ml ACV
1tbsp honey (or omit or swap for sugar)
Half tsp salt
1 (small) lime thinly sliced
2 bay leaves
Mix all ingredients together in glass bowl and leave to infuse overnight (if you can resist!) - then store in sterilised jar in fridge for up to 3 months (or a week in our house!).
Highly recommend all the recipes in Mr W’s book (‘how to eat better’)!
Enjoy!

From another post from google...

@BadActingParsleyi agree the ‘How to eat better book’ is brilliant!

I do add fresh thyme to the pickled onions recipe too!

Is the vinegar heated in the James Wong recipe?

We put peeled pickling onions into a sterilised large, wide necked kilner jar, chuck in a teaspoon or so of picking spice, top to the brim with cold malt vinegar straight from the bottle, seal and leave for a month. Easy as, and perfect results every time.

You don’t have to sterilize for quick pickling. I use mason jars with aftermarket plastic lids because those are simply convenient and easy to clean. They also work nicely for storing leftover soups and stews so are always in use in my home. The mason jars are cheap and not likely to break when subjected to hot water.

put your vegetables in the jar. Pour the brine over them. Let cool. Add lid. Wait at least 4 hours, but longer is better. Enjoy within 2-3 weeks.

I can make a batch of pickled onions or really anything in less than 5 minutes and I don’t work particularly fast in the kitchen. The trick is to heat the brine in a glass measuring cup in the microwave while I cut the vegetables. You just need the salt and sugar to dissolve.

Roughly how much salt do you use? Do you make it into brine or just mix it through the peeled shallots?

@bluegreygreenthe James Wong recipe is very easy and there’s no heating required.

I just use dry table salt, sprinkle it on generously and give the bowl a shake to distribute it. They don't need to be totally covered, as it starts to draw the juice out they get wet anyway. Then leave them overnight and drain, cover in water, drain, cover in water, drain, rinse thoroughly. Just rinsing under the tap isn't enough.

@BadActingParsleyThanks you so much, having decided to just buy cheaper ones I am going to have a bash at this recipe.

Just to reiterate OP - you must sterilise the jars first. That's very, very important.

Agree, and I add a quarter of a teaspoon of chilli flakes to the jar to add an extra 'bite'.

I use this recipe https://montanahappy.com/pickled-red-onions/
i add peppercorns & fennel seeds & always have some in the fridge. So delicious & live ACV as a bonus!

I add a dried red chilli or two depending on size.