Before Canning and refridgeration, the way to ensure that the fruit and vegetables were preserved for the long winter months ahead was to ‘pickle’ them. This was an excellent way of storing food and not wasting anything. Although pickling traditional took place during the summer months when there was a glut of fresh fruit, one can easily to this procedure during the Autumn.
As more people are producing their own foods it is a lovely family activity that young and old can participate in and all can enjoy the results in a few months. There isn’t a nicer feeling than during the Christmas period, to enjoy the Christmas dinner with your own pickled chutney!
Why wait, start experimenting with different combinations of spices and vinegars and taste the results!!
Here’s a little taster to get you on your way! Why not get the children involved with this quick and easy recipe, ideal for the Halloween weekend!
Pickled Onions
What do I need?
- 1 kg (2 lb) small pickling onions
- 125 g (4 oz) salt
- 3 oz (75 g) pickling vinegar
How to make it?
- Add 1 kg (2 lb) small pickling onions to a large pan of boiling water and let them sit for ten minutes.
- Drain them, refresh them, and drain again.
- Peel them and put them into a large bowl.
- Dissolve 125 g (4 oz) salt in 1 litre (2 pt) water and pour the solution over the onions.
- Weight them down with a large plate and leave them to soften for two days; then rinse them and leave them to drain.
- Dissolve 75 g (3 oz) sugar in the pickling vinegar. Allow it to cool.
- Pack the onions in sterilised jars with enough vinegar to cover them.
- Seal the jars immediately, and store them for at least a week.
For further pickling recipes, please visit www.cookitsimply.com
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