Today I started to pickle onions using my mother's very simple recipe: put peeled shallots in a jar, put in pickling spices, pour over malt vinegar, seal jar, leave for 3 weeks.
I got 500g (1 lb) of organic shallots from Waitrose which I peeled. I cut them in half lengthwise to help them fit in the jar I was using. I put in the pickling spices. Then I realised I had hardly any malt vinegar.
I did have plenty of white wine vinegar as I had bought a bottle when I didn't need to last year for the recipe I have used for pickled onions for the last couple of years: put peeled shallots and masses of fresh thyme in a jar, pour over white wine (or cider) vinegar, leave for 3 weeks.
So I've used white wine vinegar. A bit of a waste of the more delicate flavour when using pickling spices, but never mind. The pickled onions should still be good (my mouth is wastering just thinking of them!).
Ugh, pickled onions! I can't stand them, the smell, the look of them, or even talking about them, really. I think I must have some phobia. I wonder if there is a name for it! If I was married to someone who liked pickled onions I would have to get divorced, it really is that bad! And its not just PO's either but piccalilly, Branston, and others. When I see PO's in a fish and chip shop, I think of eyeballs. This phobia started at a very young age. Enough said. I am already feeling slightly sick!
ReplyDelete