Pickled onions are a staple for us in England. Gorgeous with a ploughman’s lunch, that’s crusty bread and butter, ham, a big chunk of very mature English Cheddar cheese, tomatoes, lettuce and cucumber, or with the left over Turkey and ham at Christmas, pork pie or just about anything savoury. Been a few years since I last did them, but used to do them with my mom for Christmas. I found your video to refresh my memory 😋
Oh and English chutney, though chutney originated in India. We just adjusted the recipe for English tastes and Branston pickle is also a must to go along with a ploughman’s lunch, or on a sandwich with ham or cheese. The Sandwich is another English invention by the ‘Earl of Sandwich’ (not kidding). Curried Indian Chutneys, such as mango chutney, are by the way delicious, as a starter, along with popadoms and Indian mint sauce and diced salad and have become over the centuries another adopted national dish, the wonderful curry. Almost as popular here now as traditional fish & chips.
Been looking for a recipe similiar to my English Grandad's. No one thought to ask him how he made his, but we all loved them. TH-cam is full of recipes which use chopped red onion, and while that seems nice, it's just not the same. As soon as I saw your thumbnail it transported me back in time, the colouration looks precise. I'm sure he might have done things slightly differently, but this is a foundational start for my search to achieve a close result. Thank you kindly!
Back in 1983, I visited a family in Wellington, New Zealand. They had pickled onions like this in a 5-gallon crock they kept in the kitchen. The pickled onions were delicious! Fond memories!
Gosh, I think you are absolutely adorable and I am loving this as I believe that you can pickle anything!!! Thank you for being you and please don’t question the validity of you helping us do this!!! it may be so ridiculously simple to you… and brand new to us!,,😊😊😊😊
Craig. I have to tell you that this is my "go to" recipe of pickled onions. I discovered your channel a couple of years ago and have had no reason to go any further for a good, reliable, tasty pickled onion recipe that is fool proof! Thank you so much for my lovely pickled onions (with a fresh chilli popped into each jar to give it a bit of a kick), Thank you for sharing.
As an Englishman, I have to say bravo! The method is on the money, that's for sure. A slight tweak would be to make your own spice batch e.g. with a few dried chillies for extra oomph. And maybe try dark muscovado sugar as an alternative to white.
My wife is English and I have to tell you your peeling your onions the hard way . Next time just cut the root end off. And boil a pot of water then dump th onions into the boiling water remove from Heat let stand no more than 5 minutes cool them off in ice water . Then pinch top of onion and the onion will pop out from skin . It's much faster and less tedious than you method try it you'll like it
Hello Craig. Wow it’s been such a long time. I first started following you around 15 years ago when I first got into homebrew thanks to you. Sadly after a few years stopped homebrew. And now in 2023 I searched for a pickled onion recipe and surprisingly your video came up. It’s great to see your still uploading and helping others after so so many years. The funny thing about this upload is I’m English and live in England yet I’m looking for an English recipe from a Canadian in Canada. The irony. Anyway I’m so glad to see your well and still uploading. I have re subbed your channel and have loads of you Craig’s kitchen to catch up on. Thanks again for your uploads stay safe your old pall Chris from Yorkshire England uk.
Autumn 2021 and I have all my homemade pickled onions, shallots, beetroot and quail eggs done. Jams and honey also stored away and the winter store of beer and cider nearly done. It's great to make your own preserves, so much better than over priced and bland shop bought. Great video Craig, thanks!
James Miller I’ve been watching his videos for years! It’s great family content, I only watch things that are positive and inspire creativity. So yes it’s a great way to start the day
hi Craig, I'm from England. My mum used to make picked onions. have to say @Simon o hit the nail on the head. following your instructions, how my mother used to, with the added chilli and muscovado brought back some awesome memories. thank you.
Hi Craig I’m from Yorkshire England great video I make pickled onions every year for Christmas. They make great gifts for family and friends I all so recycle jars to put them in. I mix my own spice to put in cinnamon stick , cloves, black pepper corns , chilli flakes, ground black pepper. And I use honey to sweeten it I put it in the vinegar when warming. Just thought you might like to try it. Big fan of your home brewing on this thanks for your help I have learnt a lot from you. 🏴
This man you mention is very much under rated! I hope Craig does ot mind me posting this but Craig is a very humble and gifted Man! Please listen to this beautiful song and do some research on him. You will forever be thankful you have met th-cam.com/video/dvuH069S07s/w-d-xo.html Cheers
@@wildjames I am wondering if you tried making this or it just turns you off? No judgement just curious. And I like a honest opinion before I bother trying so was wanting to to know why you thought it was Fing horrible?
Good to see you Craig. I love picked onions. You'll have to make your own beer vinegar for your next batch. Just stick a tablespoon or so of raw ACV into a pint of beer, cover and leave for 3 weeks. Best beer vinegar ever.
Hi Craig, I was just wanting to brush up my memory on making pickled onions and found this. Great to see you’re still hard at it mate. Great video. I know you make beer too, and so do I and I had some bottles that had lost their gas as I forgot about them and decided to make malt vinegar with them…it’s turned out amazing. You should give it a go to make your pickled onions with…as I am about to do. All you need is the mother of vinegar but make sure it’s for making malt vinegar as there are red wine and white wine mothers too. Back to the onions..if you like a bit of a spicy kick add a few dried chilies to the jar before you put the lid on. Many thanks mate and keep up the great work. Neil (Yorkshireman in NY)
Craig ,Curt here been long time I love this video man i made a batch of these i couldn't even wait two weeks to try them 🤤 talk about flavour town I currently have many batches going now because im scared to run out lol
Craig, I watched your videos years ago, and somehow I just lost track of your channel. It just popped up in my youtube suggestions. So happy it did. I love your videos. Thanks for sharing :) I'm subscribed now so I look forward to catching up!
Hi Craig, great to see another cooking video - your creamy chicken soup is now a staple in our house! :) I make pickled cucumbers some years to take care of a glut and the jars don't need to be sterilised as for jams and chutneys, they just need to be nice and clean because the vinegar acts to stop any nastiness...
Sitting in a carpark in Scotland using my satnav trying to find the neatest supermarket for pickled onions 😂. Used to eat these at 1am as a midnight feast 😂
👌👌👌must dig out my mum's recipe for these, they were always a high point of Christmas celebrations, now's just about the right time to do them in preparation. Get your friends and family to save coffee jars in the run up, they're perfect for reusing.
Awesome video. Btw I’d have captured the escaped errant onion, washed it and added it to the stash. But not admitted to it. I add sugar to the vinegar boil. This is how my mum did this. Like you, I dry brine the onions or shallots. For an extra keen pickled onion, I add two whole dried chillies to the vinegar boil and a further two to each jar minimum. Don’t be afraid of seeing bubbles coming from the onions in the jar, that’s part of the process, pickles aren’t preserved, they’re fermented a little and pickle. They’re not preserved, their shelf life is extended. Up to 18 months I the refrigerator but mine rarely last that long. They rarely last a month. My other favourite home made pickle is redd cabbage, just like my mum used to do. Awesome.
Hey Craig just wanna say this channel is by far the best channel on TH-cam.. What more could you ask for home brew vinyl and good food. Big fan by the way 😊 keep doing what you do best. Love the channel all the way from Ireland
Craig, I see a cooking channel in your future. I know it’s time consuming, but you have good audio, and patience. Doesn’t have to be anything fancy, just make your regular dinners for now. Everything else will come after. Good job!
That’s what I do. I actually pour boiling water on the onions before peeling, let them cool, 30 mins later peel the skins and set aside. Very easy to peel. You get a really rich brown liquid to add to the stock.
Being making pickled onions for several years, for myself and others , plus sell a few jars from time to time. Feedback has (almost) always been very positive. Remain crunchy for well over 6 months to a year plus. Anyway, only mention this because have seen the salting/brining step suggestions - like in this vid - but I don't bother with it and never had any issues with the pickled onions. Do, of course, add salt (and a little bit of sugar to offset the tartness) to the vinegar.
Is it possible to pickle large sized vidalia onions? I only ask cuase as a kid I remember having them. I used to live in Maryland but moved to South Carolina. I haven't been able to find a couple things, but one that I do remember having was pickled onions. Now I'm not sure if it was because I was a kid, but I remember them being larger then those, so I was wondering if it's possible to pickle large ones also.
Making a batch right now. Used pearl onions instead of shallots. Talk about time consuming. Took me and the daughter 2 hours to trim and peel 2 pounds of them suckers and about half a pound of garlic (the garlic was easy though😉). Keg blew on my London Brown too. Pretty bummed since it is a perfect pint to go with a plough man's lunch. The reason I'm doing these is just for a ploughman's lunch! Home made beer, home made pickled onions and cucumbers and, home made bread using Nottingham slurry from my ESB I made. All so good together. Maybe the next adventure will be cheese making and sausage curing so the plough man's will be 100% my own. Cheers!
Nice one Craig I grew up in the North of England and you are pretty spot on in your method. I brew beer too, but usually, put jars and lids in a steamer to sanitize them. The salting also adds extra flavor so you shouldn't skip it. Oh also as someone else suggested, try pickled eggs. I'd use Apple cider vinegar but in the UK they tend to use 50/50 malt and white vinegar but it's a bit too strong for me.
I will definitely try these! I had never heard of pickled onions. Also...you could sterilize your jars by putting them into boiling water, like you do when you are canning. Thanks so much.
Pickling onions & red cabbage, plus other stuff such as pickled eggs, gherkins etc, were used to preserve things over winter and out of season. Pickled red cabbage is so delicious too, though less popular these days with the younger, pampered generations, who were born with the benefits of modern-day fridges & freezers. Pickles were, back-in-the-day, a pantry staple. I believe pickles can last up to 12 months in a cool, dark place, such as a pantry.
Always love your Craig’s Kitchen videos. I’ve learned a lot from them. Also from your home brewing videos! Also from your music videos, haha. You rock!
Hi craig, a little gin or wine, or something stronger doesnt go amiss either.. just for flavour. Same with away from the norm flavour seeds or spices as well, example fresh dill., corriander seeds etc., on their own. Make smaller jars and experiment. Then go with your likes, for which flavor. Orange liquor with pickled carrots or anything crazy but matched. Lol. Nice to see your happy face 👍😊👍 Cheers from ( nz)
I have made ones same recipe except I don’t put sugar in mine best recipe ever and I do leave mine in salted water overnight but of course I was born in London and my mother has a great cookbook from there with the recipe in
Thanks Craig I love pickled onions and have come back several times to you're great video, now because its onion harvest time I am referring back to the video, I think the jar with the shoulder helps keep the onions down so I took that away from you're video and trying to source Malt Vinegar, I can get it off Amazon but its pricey I have one more store to try before I fall back on Cider Vinegar, thanks again
Nice. Pretty much how I do it. I grow my own onions, and in 2 different veg beds - 1 bed for pickles and 1 for cooking. I'm English but I now live in the USA, and certain things I miss - pickled onions being one of them. It's so hard to get malt vinegar in the USA (at an affordable price anyway), so I now use cider vinegar. Not quite the same, but still good. Great video !
People are overly paranoid when making pickles. I sterilize jars by putting them in the oven at just above boiling temp for half an hour, then put the onions/cukes/peppers whatever in, I have never "processed" anything, and I have had stuff that has lasted years. If the jars are sterile and the produce is packed in vinegar (or sugar in the case of jam) nothing is going to grow in it. I have been doing this for decades and I learned how to do it from my mom who did it for decades, and no one ever died from eating any of it.
Pickled onions are a staple for us in England. Gorgeous with a ploughman’s lunch, that’s crusty bread and butter, ham, a big chunk of very mature English Cheddar cheese, tomatoes, lettuce and cucumber, or with the left over Turkey and ham at Christmas, pork pie or just about anything savoury. Been a few years since I last did them, but used to do them with my mom for Christmas. I found your video to refresh my memory 😋
Oh and English chutney, though chutney originated in India. We just adjusted the recipe for English tastes and Branston pickle is also a must to go along with a ploughman’s lunch, or on a sandwich with ham or cheese. The Sandwich is another English invention by the ‘Earl of Sandwich’ (not kidding).
Curried Indian Chutneys, such as mango chutney, are by the way delicious, as a starter, along with popadoms and Indian mint sauce and diced salad and have become over the centuries another adopted national dish, the wonderful curry. Almost as popular here now as traditional fish & chips.
Been looking for a recipe similiar to my English Grandad's. No one thought to ask him how he made his, but we all loved them. TH-cam is full of recipes which use chopped red onion, and while that seems nice, it's just not the same. As soon as I saw your thumbnail it transported me back in time, the colouration looks precise. I'm sure he might have done things slightly differently, but this is a foundational start for my search to achieve a close result. Thank you kindly!
omg you just took my back to my childhood , helping my English Nana (grandmother) making these , pickled beets and pickled cabbage
I really like this guy! He’s so genuine and his voice is so soothing.
Ronnie Ferguson yeah he sure does have a good voice. He would make awesome relaxation audio recording,
Back in 1983, I visited a family in Wellington, New Zealand. They had pickled onions like this in a 5-gallon crock they kept in the kitchen. The pickled onions were delicious! Fond memories!
Gosh, I think you are absolutely adorable and I am loving this as I believe that you can pickle anything!!! Thank you for being you and please don’t question the validity of you helping us do this!!! it may be so ridiculously simple to you… and brand new to us!,,😊😊😊😊
Made mine today and added dried chilli flakes and seeds. Thanks for the video Craig,always very informative. Cheers from Australia.
Craig. I have to tell you that this is my "go to" recipe of pickled onions. I discovered your channel a couple of years ago and have had no reason to go any further for a good, reliable, tasty pickled onion recipe that is fool proof! Thank you so much for my lovely pickled onions (with a fresh chilli popped into each jar to give it a bit of a kick), Thank you for sharing.
As an Englishman, I have to say bravo! The method is on the money, that's for sure. A slight tweak would be to make your own spice batch e.g. with a few dried chillies for extra oomph. And maybe try dark muscovado sugar as an alternative to white.
i just took a huge shit
Simon O...gonna try it
That's exactly how my mum used to make em.
As an English person too I loved this. My mum used brown sugar. And thanks Simon O will try the chilli flakes Phew!! sounds great!!
My wife is English and I have to tell you your peeling your onions the hard way . Next time just cut the root end off. And boil a pot of water then dump th onions into the boiling water remove from
Heat let stand no more than 5 minutes cool them off in ice water . Then pinch top of onion and the onion will pop out from skin . It's much faster and less tedious than you method try it you'll like it
Hello Craig. Wow it’s been such a long time. I first started following you around 15 years ago when I first got into homebrew thanks to you. Sadly after a few years stopped homebrew. And now in 2023 I searched for a pickled onion recipe and surprisingly your video came up. It’s great to see your still uploading and helping others after so so many years. The funny thing about this upload is I’m English and live in England yet I’m looking for an English recipe from a Canadian in Canada. The irony. Anyway I’m so glad to see your well and still uploading. I have re subbed your channel and have loads of you Craig’s kitchen to catch up on. Thanks again for your uploads stay safe your old pall Chris from Yorkshire England uk.
Kitchen entertainment at its finest, looking good Craig
Autumn 2021 and I have all my homemade pickled onions, shallots, beetroot and quail eggs done. Jams and honey also stored away and the winter store of beer and cider nearly done. It's great to make your own preserves, so much better than over priced and bland shop bought. Great video Craig, thanks!
Made my Friday morning! Coffee and a Craig’s kitchen video, Thanks
that's sad if you're that excited about this.
James Miller I’ve been watching his videos for years! It’s great family content, I only watch things that are positive and inspire creativity. So yes it’s a great way to start the day
hi Craig, I'm from England. My mum used to make picked onions. have to say @Simon o hit the nail on the head. following your instructions, how my mother used to, with the added chilli and muscovado brought back some awesome memories. thank you.
Hi Craig I’m from Yorkshire England great video I make pickled onions every year for Christmas. They make great gifts for family and friends I all so recycle jars to put them in. I mix my own spice to put in cinnamon stick , cloves, black pepper corns , chilli flakes, ground black pepper. And I use honey to sweeten it I put it in the vinegar when warming. Just thought you might like to try it. Big fan of your home brewing on this thanks for your help I have learnt a lot from you. 🏴
I am going to try your spice recipe...Thanks!
I made pickled onions much the same years ago, this video has has got me interested again. Cheers Craig.
Craig, these are the best pickled onion recipe ever! I love love love them. Thank you for sharing. :) Yes they are indeed crunchy "Yummy!"
Refreshing and real video :) I love Pickled Onions.
Hey Craig ! Fellow homebrewer here!!! Great to see this video!!!
Nice video good to see Craig's Kitchen is back.
Great to see you back Craig, those onions look delicious!
Good work Craig! Never had these, but the crunch brought it home for me!
You have to have mature cheddar with them!!
Well,you dont have to,but a Ploughmans lunch,amazing!
Have missed you Craig. Love this video. I know life gets hard for all of us at times but glad to see you again.
Good to see you bro man... missed your videos dude. give this man a TV Show please
This man you mention is very much under rated! I hope Craig does ot mind me posting this but Craig is a very humble and gifted Man! Please listen to this beautiful song and do some research on him. You will forever be thankful you have met
th-cam.com/video/dvuH069S07s/w-d-xo.html
Cheers
@@boatbuilder1954 lol that was fucking horrible.
@@wildjames I am wondering if you tried making this or it just turns you off? No judgement just curious. And I like a honest opinion before I bother trying so was wanting to to know why you thought it was Fing horrible?
Good to see you Craig. I love picked onions. You'll have to make your own beer vinegar for your next batch. Just stick a tablespoon or so of raw ACV into a pint of beer, cover and leave for 3 weeks. Best beer vinegar ever.
Great video, thanks! Like your idea of using water to see how much vinegar is needed - great idea for me to use.
Hi Craig, I was just wanting to brush up my memory on making pickled onions and found this. Great to see you’re still hard at it mate. Great video.
I know you make beer too, and so do I and I had some bottles that had lost their gas as I forgot about them and decided to make malt vinegar with them…it’s turned out amazing. You should give it a go to make your pickled onions with…as I am about to do. All you need is the mother of vinegar but make sure it’s for making malt vinegar as there are red wine and white wine mothers too.
Back to the onions..if you like a bit of a spicy kick add a few dried chilies to the jar before you put the lid on.
Many thanks mate and keep up the great work.
Neil (Yorkshireman in NY)
Great to see you back do love a pickled onion 👍
Craig, you're a box of surprises. Thanks for the video.
Its nice to see you back Craig!
I love pickling eggs and never realized that I could do the same with onions. I cant wait to try this.
Me 2! Piiiiiickleeeees!
Nice to see you back Craig....Missed your videos...Keep them coming
This is the bast video i have ever seen of a drunk old man making pickled onions. God i love pickled onions.
I have not had that style of onions since I was a kid, every Christmas my dad would get a jar of them. Good video Craig
Craig ,Curt here been long time
I love this video man i made a batch of these i couldn't even wait two weeks to try them 🤤 talk about flavour town
I currently have many batches going now because im scared to run out lol
Craig, I watched your videos years ago, and somehow I just lost track of your channel. It just popped up in my youtube suggestions. So happy it did. I love your videos. Thanks for sharing :) I'm subscribed now so I look forward to catching up!
I'm in Massachusetts U.S.A by the way in case you were wondering. Cheers and happy fermenting!
I love your laid back way a really good video
About time you put out a video Craig! Love your videos!
Hi Craig, great to see another cooking video - your creamy chicken soup is now a staple in our house! :) I make pickled cucumbers some years to take care of a glut and the jars don't need to be sterilised as for jams and chutneys, they just need to be nice and clean because the vinegar acts to stop any nastiness...
Sitting in a carpark in Scotland using my satnav trying to find the neatest supermarket for pickled onions 😂. Used to eat these at 1am as a midnight feast 😂
Nice with Cheese on a crusty cob.
I made these, fabulous taste, crunchy thanks Craig, I am making more tonight
Never had them but always willing to try something new. Great video 👍🏼
Pickled Garlic is really good as well. My favorite is jalapenos and onions in a bread n butter pickle mix.
👌👌👌must dig out my mum's recipe for these, they were always a high point of Christmas celebrations, now's just about the right time to do them in preparation. Get your friends and family to save coffee jars in the run up, they're perfect for reusing.
The legend is back! Been missing your videos man, hope to see more
You made them just. Ikel my Mum made them and me. We love them. I now live. In South Africa and still make them.
Awesome video. Btw I’d have captured the escaped errant onion, washed it and added it to the stash. But not admitted to it.
I add sugar to the vinegar boil. This is how my mum did this. Like you, I dry brine the onions or shallots. For an extra keen pickled onion, I add two whole dried chillies to the vinegar boil and a further two to each jar minimum.
Don’t be afraid of seeing bubbles coming from the onions in the jar, that’s part of the process, pickles aren’t preserved, they’re fermented a little and pickle. They’re not preserved, their shelf life is extended. Up to 18 months I the refrigerator but mine rarely last that long. They rarely last a month.
My other favourite home made pickle is redd cabbage, just like my mum used to do. Awesome.
Always love your videos Craig!
Hey Craig just wanna say this channel is by far the best channel on TH-cam.. What more could you ask for home brew vinyl and good food. Big fan by the way 😊 keep doing what you do best. Love the channel all the way from Ireland
AWESOME! I will be making some of these sounds super yummy! Thanks Craig!!!!!
I'll definitely be pickling some onions soon! As always, thanks Craig!
Craig, I see a cooking channel in your future. I know it’s time consuming, but you have good audio, and patience. Doesn’t have to be anything fancy, just make your regular dinners for now. Everything else will come after. Good job!
Great video thank you. May I just say that those onion skins etc can be used for making stock for soups etc. 🤗
That’s what I do. I actually pour boiling water on the onions before peeling, let them cool, 30 mins later peel the skins and set aside. Very easy to peel. You get a really rich brown liquid to add to the stock.
I guess you could make fermented coleslaw this way?...Thumbs up!!
Love this video.
Being making pickled onions for several years, for myself and others , plus sell a few jars from time to time. Feedback has (almost) always been very positive. Remain crunchy for well over 6 months to a year plus. Anyway, only mention this because have seen the salting/brining step suggestions - like in this vid - but I don't bother with it and never had any issues with the pickled onions. Do, of course, add salt (and a little bit of sugar to offset the tartness) to the vinegar.
Is it possible to pickle large sized vidalia onions? I only ask cuase as a kid I remember having them. I used to live in Maryland but moved to South Carolina. I haven't been able to find a couple things, but one that I do remember having was pickled onions. Now I'm not sure if it was because I was a kid, but I remember them being larger then those, so I was wondering if it's possible to pickle large ones also.
Making a batch right now. Used pearl onions instead of shallots. Talk about time consuming. Took me and the daughter 2 hours to trim and peel 2 pounds of them suckers and about half a pound of garlic (the garlic was easy though😉). Keg blew on my London Brown too. Pretty bummed since it is a perfect pint to go with a plough man's lunch. The reason I'm doing these is just for a ploughman's lunch! Home made beer, home made pickled onions and cucumbers and, home made bread using Nottingham slurry from my ESB I made. All so good together. Maybe the next adventure will be cheese making and sausage curing so the plough man's will be 100% my own. Cheers!
Great stuff Craig. I have always left my onions in salted water overnight to make sure the are crunchy. Will try your method :-)
As soon as I saw him sample the first onion I subscribed.
Nice one Craig I grew up in the North of England and you are pretty spot on in your method.
I brew beer too, but usually, put jars and lids in a steamer to sanitize them.
The salting also adds extra flavor so you shouldn't skip it.
Oh also as someone else suggested, try pickled eggs.
I'd use Apple cider vinegar but in the UK they tend to use 50/50 malt and white vinegar but it's a bit too strong for me.
While he was enjoying that onion I could see he wasn't overreacting that was just pure deliciousness
Craig please you got to make more cooking videos :D merryChristmas and happy new year to you and your family :)
Great video Craig. That is some really nice snack to enjoy. Thnx for the video , keep making those and regards to you family :D 17
I will definitely try these! I had never heard of pickled onions. Also...you could sterilize your jars by putting them into boiling water, like you do when you are canning. Thanks so much.
Thanks for sharing 😋
Very cool video! Thanks, for sharing 😁
great video easy to follow been looking for a good receipt think this could be it
You make me smile
Thank you for shearing ❤❤❤❤ I saved your video
Nice work; that’s from an Englishman who loves pickled onions 🧅! 👍🏻
That was fun. Gotta try it. Nice break from the 'covid crazies' ! Thank you...
They are a staple of many an English pub
Great video! Thank you for sharing it!
Awesome & I thank thee for all...
Pickling onions & red cabbage, plus other stuff such as pickled eggs, gherkins etc, were used to preserve things over winter and out of season. Pickled red cabbage is so delicious too, though less popular these days with the younger, pampered generations, who were born with the benefits of modern-day fridges & freezers. Pickles were, back-in-the-day, a pantry staple. I believe pickles can last up to 12 months in a cool, dark place, such as a pantry.
By the way Craig, you’re doing us proud! Thumbs up👍
Nice One! We also make these on a regular basis .... try throw a chili or 2 in the jar also ... gives it a nice kick 👍
Always love your Craig’s Kitchen videos. I’ve learned a lot from them. Also from your home brewing videos! Also from your music videos, haha. You rock!
Going to try this ,just to see if I like them , thanks Craig
Hi craig, a little gin or wine, or something stronger doesnt go amiss either.. just for flavour.
Same with away from the norm flavour seeds or spices as well, example fresh dill., corriander seeds etc., on their own. Make smaller jars and experiment. Then go with your likes, for which flavor.
Orange liquor with pickled carrots or anything crazy but matched. Lol.
Nice to see your happy face 👍😊👍 Cheers from ( nz)
I have made ones same recipe except I don’t put sugar in mine best recipe ever and I do leave mine in salted water overnight but of course I was born in London and my mother has a great cookbook from there with the recipe in
Wooooo!!! Awesome Craig!
Thanks Craig I love pickled onions and have come back several times to you're great video, now because its onion harvest time I am referring back to the video, I think the jar with the shoulder helps keep the onions down so I took that away from you're video and trying to source Malt Vinegar, I can get it off Amazon but its pricey I have one more store to try before I fall back on Cider Vinegar, thanks again
nice video..enjoyed this
Very delicious!
Excellent with a packet of ready salted crisps.
This guy is way fun. Cannot wait to make them, Mmmm, they'd be delicious with devilled eggs...
nice one can't wait to try this out
Nice one Craig - must try making a batch!
Nice video.Now I am waiting for beer relateing video :)
Nice. Pretty much how I do it. I grow my own onions, and in 2 different veg beds - 1 bed for pickles and 1 for cooking. I'm English but I now live in the USA, and certain things I miss - pickled onions being one of them. It's so hard to get malt vinegar in the USA (at an affordable price anyway), so I now use cider vinegar. Not quite the same, but still good. Great video !
Just use white or clear vinegar. For the malty taste, add cardamon seeds to your pickling spices.
Thanks for the video, interesting!
Hey I used to watch you doing home-brew videos a few years ago.l.. good to catch up again.
Thanks for sharing I’ve been trying to find the recipe that my parents used (both English )
1:02 that looks and sounds like a perfect pickle!
I 😍 English Pickled Onions
Nice, I will Try that recipe Craig!
Looks good.
He's the sweetest
I keep expecting a monster to come through that darkened doorway.
People are overly paranoid when making pickles. I sterilize jars by putting them in the oven at just above boiling temp for half an hour, then put the onions/cukes/peppers whatever in, I have never "processed" anything, and I have had stuff that has lasted years. If the jars are sterile and the produce is packed in vinegar (or sugar in the case of jam) nothing is going to grow in it. I have been doing this for decades and I learned how to do it from my mom who did it for decades, and no one ever died from eating any of it.