Garners Original Pickled Onions, 454g

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I can’t see why it wouldn’t work, perhaps topped up with a few more ingredients, but perhaps someone else can tell us if it’s worth doing or not? I can’t test it out myself as I can’t take onions or vinegar although of course I do make and sell chutneys that are sweet so I might try some sweet pickled onions just to see. The affiliates do not dictate content – each review is based on our editorial decisions, we simply add an affiliate link after the content is written if one is available.

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I think we must be developing a sweeter tooth as we get older, but we do find they go extremely well with good quality cheese like this. We only feature such items if we genuinely think they’re of interest or benefit to our readers and, as a result, turn down more requests than we include. So now, with another November pickling safely negotiated, I feel the time is right to share my methods, giving you all the chance of getting one up on Rich and his jar of knobbly gherkins.

Cracking open a jar of my pickled onions has become a Christmas day tradition, as ritualistic as the pulling of crackers, the flambéing of Christmas pudding and the opening of a bottle of strong, dark beer as soon as breakfast has settled. Trim the bare minimum from the tops and bottoms (excess trimming could cause more layers to slip off) and the skins should peel away with ease.

Garners Original Pickled Onions 454G - Tesco Groceries Garners Original Pickled Onions 454G - Tesco Groceries

they are ready to eat, I give mine a minimum of one week with a recommendation that they should be kept a bit longer before eating them But I don’t have the space to keep them for 6 weeks! Gently heat the vinegar and spices for five to ten minutes (don’t let it boil), stirring to dissolve the sugar, then set aside to cool. The key attribute for prime onion pickleability is a bullet-like firmness, again something you get from a fresh shallot. I use a mix of spices and although I always put some in the jars there are usually quite a few left over.Fill with the pickling vinegar, including the spices (although I always remove the bay leaf), until the onions are covered. You could reach straight for the knife to whip off the brown skins but, for a more precise and easy peel, first soak them for five minutes in a bowl of boiling water and rinse until cool enough to handle.