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.
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