What is a pickling onion? It is literally just a small onion – no particular variety or sneaky growing methods.
Typically onions take 200 days from sowing the seeds to harvesting: sown in New Zealand around the months of June/July and harvested in January/February. If you are contemplating growing-your-own onions from seed check out my ‘how to’ guide.
If you don’t have the luxury of an onion patch, you can always buy them from the supermarket. At this time of year you’ll often find them bagged and labelled as Pickling Onions, otherwise considered ‘undersized’ they would likely to be graded out by the pack house.
There are several ways of preparing onions for pickling. Some include soaking in salty water overnight before proceeding with the brine preparation, or like me – a dry salted preparation. Some say it makes for a crunchier pickled onion, which I am hoping for, so I will let you all know in a month’s time when I crack the top off the jars!
Peeling the onions is probably the most time consuming process of the lot. I’ve opted to cut off the ends first (‘top and tail’ them), then skin-on in a large bowl, pour boiling water over them. If they rest for 15 minutes or so until the water temperature has cooled right down, drain the onions and easily remove the onion skin with your hands.
Onion skins have been known to be used as a natural dye so be aware that the brown stain from the skins will leave a reminder of your kitchen adventures on your fingers. No biggie, they easily washed off.
Homemade Pickled Onions
Ingredients
- 1kg small pickling onions
- 5 tsp salt
- 1/2 tsp whole cloves
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1/2 tsp chilli flakes
- 1 litre malt vinegar
- 3/4 cup white sugar
Method
- Top and tail onions, skin on and transfer to a large bowl. Cover with boiling water and allow to rest for 15 minutes. Drain off water (or keep aside for the beginnings of a veggie stock) and using your fingers remove the skin, which will fall away easily (to add to the veggie stock). Pat the skinless onions dry with a paper towel.
- Sprinkle peeled onions with salt, stir well to ensure all the onions are coated, cover and leave overnight. Rinse off salt with cold water, drain then pat dry.
- In a large saucepan, add spices, vinegar and sugar. Heat enough to dissolve the sugar but don’t bring to the boil.
- Sterilise and prepare your jars and pack as many onions as you can in. Pour the hot spiced vinegar brine into each jar, evenly distributing the spices. Use a sterilised knife to poke down into the jar, releasing any air pockets. Top with brine to cover. Seal and leave to cool.
The pickled onions will be ready in a month, although if you can avoid temptation leave for several months. Enjoy! Once the jar is opened, keep in the fridge.
TIP: pick and mix your own spices – try mustard seeds or fresh herbs (rosemary, bay leaves etc). The more the merrier!
Serve on a sharing platter with cheese, sliced a dagwood sandwich or if you dare, alone!
The result six weeks later? Delicious.
