English Pub Pickled Onions

On Jun 21, 7:29 am, "James Silverton" <[email hidden]>

Quoted message said:

Hello, All!

I've got several recipes for English pub style pickled onions
and all of them work well but, again, all of them advise keeping
the jars closed for at least a month before eating. At the
moment, since I tend not to be that organized, I buy imported
pickled onions and naturally they are rather expensive. Does
anyone know of a way to make pub-type onions without the wait?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

It's the pickling part that takes a month. Pickling anything requires
a wait in brine.

You might be able to speed it up if you pressure cooked them, but
you'll alter the texture.

Susan B.

sueb wrote on Thu, 21 Jun 2007 08:00:38 -0700:

s> On Jun 21, 7:29 am, "James Silverton"
s> <[email hidden]> wrote:
??>> Hello, All!
??>>
??>> I've got several recipes for English pub style pickled
??>> onions and all of them work well but, again, all of them
??>> advise keeping the jars closed for at least a month before
??>> eating. At the moment, since I tend not to be that
??>> organized, I buy imported pickled onions and naturally
??>> they are rather expensive. Does anyone know of a way to
??>> make pub-type onions without the wait?
??>>
??>> James Silverton
??>> Potomac, Maryland
??>>
??>> E-mail, with obvious alterations:
??>> not.jim.silverton.at.verizon.not

s> It's the pickling part that takes a month. Pickling
s> anything requires a wait in brine.

s> You might be able to speed it up if you pressure cooked
s> them, but you'll alter the texture.

I'm rather afraid you are probably correct :-) A large part of
the appeal of pub onions is their crunchy texture.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <QWvei.9405$Fk7.8030@trnddc01>,

James Silverton said:

Hello, All!

I've got several recipes for English pub style pickled onions
and all of them work well but, again, all of them advise keeping
the jars closed for at least a month before eating. At the
moment, since I tend not to be that organized, I buy imported
pickled onions and naturally they are rather expensive. Does
anyone know of a way to make pub-type onions without the wait?

James Silverton
Potomac, Maryland

I don't, James; some things just take time ‹ and a bit of planning. :-/
Sorry that's not what you want to hear,
Ask at rec.food.preserving.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article <[email hidden]>,

sueb said:

It's the pickling part that takes a month. Pickling anything requires
a wait in brine.

You might be able to speed it up if you pressure cooked them, but
you'll alter the texture.

Susan B.

EEEEK! Don't do that. You'll cook them.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

"James Silverton" <[email hidden]> wrote in message
news:0Xwei.2957$AR5.2226@trnddc06...

Quoted message said:

You may have my recipe if you wish!

peeled onions put in jar.

Malt vinegar, heated until it has reduced by about on quarter

If you want them to be spicy we buy something called 'pickling spice' and
you can add as much as you wish

I expect you can find that on the net, but I prefer not to use it.

Pour the hot vinegar over the onions and allow to cool. Screw on cap!!

I am sure this goes against all the rules that be... but I, my mother and
grandmother made them this and they lived to a ripe old age🙂)

James Silverton said:

Hello, All!

I've got several recipes for English pub style pickled onions and all of
them work well but, again, all of them advise keeping the jars closed
for at least a month before eating. At the moment, since I tend not to
be that organized, I buy imported pickled onions and naturally they are
rather expensive. Does anyone know of a way to make pub-type onions
without the wait?

James Silverton
Potomac, Maryland

I don't have you specific recipe, but I assume they are pickled in
vinegar (rather than salted and fermented.) So what you do is make a
lot of them and pack in small jars. Open the first jar after just a few
days wait, and know that the next jar you open will be better.

Seriously,
Bob

Ophelia said:

"James Silverton" <[email hidden]> wrote in message
news:0Xwei.2957$AR5.2226@trnddc06...

Quoted message said:

You may have my recipe if you wish!

peeled onions put in jar.

Malt vinegar, heated until it has reduced by about on quarter

If you want them to be spicy we buy something called 'pickling spice'
and you can add as much as you wish

I expect you can find that on the net, but I prefer not to use it.

Pour the hot vinegar over the onions and allow to cool. Screw on
cap!!
I am sure this goes against all the rules that be... but I, my mother
and grandmother made them this and they lived to a ripe old age🙂)

Hi, O!! Mum always made them the same way, but with small shallots.
She preferred them but I don't remember her reason.

Dora

And I forgot - you *have* to leave them for about a month for them to be
the real thing.

Dora

limey said:

Ophelia said:

"James Silverton" <[email hidden]> wrote in message
news:0Xwei.2957$AR5.2226@trnddc06...

Quoted message said:

You may have my recipe if you wish!

peeled onions put in jar.

Malt vinegar, heated until it has reduced by about on quarter

If you want them to be spicy we buy something called 'pickling spice'
and you can add as much as you wish

I expect you can find that on the net, but I prefer not to use it.

Pour the hot vinegar over the onions and allow to cool. Screw on
cap!!
I am sure this goes against all the rules that be... but I, my mother
and grandmother made them this and they lived to a ripe old age🙂)

Hi, O!! Mum always made them the same way, but with small shallots.
She preferred them but I don't remember her reason.

Dora

limey said:

Ophelia said:

"James Silverton" <[email hidden]> wrote in message
news:0Xwei.2957$AR5.2226@trnddc06...

Quoted message said:

You may have my recipe if you wish!

peeled onions put in jar.

Malt vinegar, heated until it has reduced by about on quarter

If you want them to be spicy we buy something called 'pickling spice'
and you can add as much as you wish

I expect you can find that on the net, but I prefer not to use it.

Pour the hot vinegar over the onions and allow to cool. Screw on
cap!!
I am sure this goes against all the rules that be... but I, my mother
and grandmother made them this and they lived to a ripe old age🙂)

Hi, O!! Mum always made them the same way, but with small shallots.
She preferred them but I don't remember her reason.

Aye shallots are fine. Any small onion really🙂)

limey said:

And I forgot - you *have* to leave them for about a month for them to
be the real thing.

Well you can eat them before, but the vinegar will be very harsh.

zxcvbob said:

I don't have you specific recipe, but I assume they are pickled in
vinegar (rather than salted and fermented.) So what you do is make a
lot of them and pack in small jars. Open the first jar after just a few
days wait, and know that the next jar you open will be better.

Seriously,
Bob

Or make some to put away for a month and buy some for now. Then, time
synchronize production with consumption so that some new ones are in the
works while using the last batch.
--
Change Cujo to Juno in email address.

On Jun 21, 9:23 am, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

sueb said:

It's the pickling part that takes a month. Pickling anything requires
a wait in brine.

Quoted message said:

You might be able to speed it up if you pressure cooked them, but
you'll alter the texture.

Quoted message said:

Susan B.

EEEEK! Don't do that. You'll cook them.
--
-Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

I know...but it's the only way to make it go faster.

If you wants the real pickles, you gots to wait!

Susan B.

James Silverton said:

Hello, All!

I've got several recipes for English pub style pickled onions
and all of them work well but, again, all of them advise keeping
the jars closed for at least a month before eating. At the
moment, since I tend not to be that organized, I buy imported
pickled onions and naturally they are rather expensive. Does
anyone know of a way to make pub-type onions without the wait?

Sorry James, but good things re worth waiting and you are just going to
have to get your act together and make them ahead of time. Be sure to make
lots so that you won't run out and then have to wait. Some things take
time. Fruit cake and Christmas pudding are the same story. They are edible
when first made, but letting them sit for a few months makes a hell of an
improvement.

Ophelia <[email hidden]> wrote in message
news:[email hidden]...
[snip]

Quoted message said:

Malt vinegar, heated until it has reduced by about on quarter

[snip]

What brand? My English friends are always riding me about
purchasing Heinz Malt Vinegar but are often hard-pressed to tell
me their favorite brand... For some reason, Alan's Malt Vinegar,
served at my local pub, is also sticking in my mind.

The Ranger

The wrote on Thu, 21 Jun 2007 14:32:35 -0700:

TR> Ophelia <[email hidden]> wrote in message
TR> news:[email hidden]...
TR> [snip]
??>> Malt vinegar, heated until it has reduced by about on
??>> quarter
TR> [snip]

TR> What brand? My English friends are always riding me about
TR> purchasing Heinz Malt Vinegar but are often hard-pressed to
TR> tell me their favorite brand... For some reason, Alan's
TR> Malt Vinegar, served at my local pub, is also sticking in
TR> my mind.

For some reason, brown malt vinegar isn't easy to come by in the
US but Heinz is not bad. I suspect if you could find a brand
that costs less than Heinz it would be equally good :-) I must
admit that my main use is for oven-fried potatoes tho' I really
did once or twice successfully make pub pickled onions and
gritted my teeth until they were ready.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <[email hidden]>,

sueb said:

On Jun 21, 9:23 am, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

sueb said:

It's the pickling part that takes a month. Pickling anything requires
a wait in brine.

Quoted message said:

You might be able to speed it up if you pressure cooked them, but
you'll alter the texture.

Quoted message said:

Susan B.

EEEEK! Don't do that. You'll cook them.
--
-Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

I know...but it's the only way to make it go faster.

If you wants the real pickles, you gots to wait!

Susan B.

Bingo!! (He needs to plan ahead, you ask me.)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

"James Silverton" <[email hidden]> wrote in message
news:QWvei.9405$Fk7.8030@trnddc01...

Quoted message said:

Hello, All!

I've got several recipes for English pub style pickled onions and all of
them work well but, again, all of them advise keeping the jars closed
for at least a month before eating. At the moment, since I tend not to
be that organized, I buy imported pickled onions and naturally they are
rather expensive. Does anyone know of a way to make pub-type onions
without the wait?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

You can try the one my hubby uses, but I'm not sure how long they have to
marinate before eating.

-= Exported from BigOven =-

Jim's Pickled Onions

Recipe By:
Serving Size: 3
Cuisine:
Main Ingredient:
Categories: Family; Pickles; Canning

-= Ingredients =-
6 lb Small Yellow onions ; peeled
BRINE SOLUTION
6 cup Salt ; pickling
30 cup Water
PICKLING SOLUTION
1/2 cup Sugar
-3 1/2 cups Malt vinegar
3 tsp Allspice ; ground
3 tsp Cloves ; whole
3 Bay leaf

-= Instructions =-
Peel onions. In a large bowl, stir half of the salt into half ofthe water
until the salt has dissolved. Add the onions. Cover thebowl and leave the
onions to soak for 12 hours.Drain the onions, discard the brine and wash
and dry the bowl.Dissolve the remaining salt in the remaining water and
pour it over.Cover bowl and leave for a further 36 hours.Drain onions and
pack them into clean, dry preserving jars. Set aside.In a medium sized
pan, dissolve the sugar in the vinegar over lowheat, stirring constantly.
When the sugar has dissolved, add theallspice, cloves and bay leaf and
bring the vinegar to a boil. Boilmixture for 5 minutes. Remove the pan
from the heat. Cover the panand set aside to cool. When vinegar is cool,
pour it over the onionsto cover them completely. Seal the jars and store
them in a cool, dryplace.Ross ate them all at Jim's 40th Birthday Party!
J.Note original recipe called for cider vinegar.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
--
Helen
in
FERGUS/HARLINGEN

"James Silverton" <[email hidden]> wrote in message
news😄nCei.9675$Fk7.6850@trnddc01...

Quoted message said:

The wrote on Thu, 21 Jun 2007 14:32:35 -0700:

TR> Ophelia <[email hidden]> wrote in message
TR> news:[email hidden]...
TR> [snip]
??>> Malt vinegar, heated until it has reduced by about on
??>> quarter
TR> [snip]

TR> What brand? My English friends are always riding me about
TR> purchasing Heinz Malt Vinegar but are often hard-pressed to
TR> tell me their favorite brand... For some reason, Alan's
TR> Malt Vinegar, served at my local pub, is also sticking in
TR> my mind.

For some reason, brown malt vinegar isn't easy to come by in the US but
Heinz is not bad. I suspect if you could find a brand that costs less
than Heinz it would be equally good :-) I must admit that my main use is
for oven-fried potatoes tho' I really did once or twice successfully
make pub pickled onions and gritted my teeth until they were ready.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Well you can always compromise. That recipe I posted is my hubby's and
he's from London, UK. Buy a small supply and make some too then by the
time you've eaten the bought ones yours will be ready.

--
Helen
in
FERGUS/HARLINGEN