Simon Lester explains how to bottle your own crunchy pickled onions without (too many) tears
THERE’S nothing worse than a soggy pickled onion. When you’ve been looking forward to that tangy crunch that only a perfect pickle can deliver, it’s awful to be let down by a pappy imposter. Luckily, my family doesn’t suffer from this gastronomic disaster, as perfect homemade pickled onions have been a matter of course for as long as I can remember.
My mother was an inveterate pickler, as was her father, who was a great eater of onions raw or pickled. After years of watching and helping at this autumnal event, I took on the mantle of the family pickler when Mum passed away.
I pickle enough onions to give a couple of jars to family and friends and have spare jars to take along to shoots, on top of enough to see me through the year. And I’m pleased to say that my onions still crunch one year on.
First, select your onions. Go to a proper greengrocer and get some good firm pickling onions or shallots, which are a little sweeter. They do vary in size, so, if possible, buy medium-sized ones that will pack tightly in the jar, leaving only a few gaps between. A good greengrocer will order the exact amount (I usually go for a sackful) and the type you require.
هذه القصة مأخوذة من طبعة October 11, 2017 من Country Life UK.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة October 11, 2017 من Country Life UK.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Kitchen garden cook - Apples
'Sweet and crisp, apples are the epitome of autumn flavour'
The original Mr Rochester
Three classic houses in North Yorkshire have come to the market; the owner of one inspired Charlotte Brontë to write Jane Eyre
Get it write
Desks, once akin to instruments of torture for scribes, have become cherished repositories of memories and secrets. Matthew Dennison charts their evolution
'Sloes hath ben my food'
A possible paint for the Picts and a definite culprit in tea fraud, the cheek-suckingly sour sloe's spiritual home is indisputably in gin, says John Wright
Souvenirs of greatness
FOR many years, some large boxes have been stored and forgotten in the dark recesses of the garage. Unpacked last week, the contents turned out to be pots: some, perhaps, nearing a century old—dense terracotta, of interesting provenance.
Plants for plants' sake
The garden at Hergest Croft, Herefordshire The home of Edward Banks The Banks family is synonymous with an extraordinary collection of trees and shrubs, many of which are presents from distinguished friends, garnered over two centuries. Be prepared to be amazed, says Charles Quest-Ritson
Capturing the castle
Seventy years after Christian Dior’s last fashion show in Scotland, the brand returned under creative director Maria Grazia Chiuri for a celebratory event honouring local craftsmanship, the beauty of the land and the Auld Alliance, explains Kim Parker
Nature's own cathedral
Our tallest native tree 'most lovely of all', the stately beech creates a shaded environment that few plants can survive. John Lewis-Stempel ventures into the enchanted woods
All that money could buy
A new book explores the lost riches of London's grand houses. Its author, Steven Brindle, looks at the residences of plutocrats built by the nouveaux riches of the late-Victorian and Edwardian ages
In with the old
Diamonds are meant to sparkle in candlelight, but many now gather dust in jewellery boxes. To wear them today, we may need to reimagine them, as Hetty Lintell discovers with her grandmother's jewellery
