Hi Hugh, I made 24 jars with two sacks of onions. Followed your recipe and I tried them for the first time yesterday. Absolutely awesome, a really nice tang to it, with a good crunch to the onion, with a bit of heat as well. My wife enjoyed them and I took 4 jars to my father who is currently shielding and he loves them as well. Will be my go to recipe now each year. Thanks so much for sharing.
I'm really delighted and thanks for telling us how you got on! I must admit that I am sufficiently happy with the recipe that I have stopped trying to improve it 😉
I like your take on this. I tend to flavour the vinegar and put it back into its canister and then when I am ready to do the pickled shallots I have a nicely flavoured and spiced vinegar. I use a little bit of muslin to put the spices in and then tie it up with a bit of string and then hang it off my wooden spoon. I dry my own chillies and pop one into each jar as well together with bay leaves and black peppercorns. I have to buy my shallots or pickling onions but the other thing I always do when preparing for pickled onions is do extra of either and then pop them in the freezer as is. It helps caramelise roast potatoes if you put a couple in the roasting pan and gives a bit more flavour to meat juices which I utilise when making gravy. They also go into stews and casseroles. Keep up the good work you are doing brilliantly.
Love all of your video's! I am here in Australia, growing most of my own food and using my bees for mead. I also make wine and spirits. My final challenge is to learn to make cheese. Your video's are full of information, love every single one!
Absolutely fantastic video! I watched several but this is by far the best 😁. I have done pickled eggs a couple of times, now to try pickled onions. I'm inspired also to grow my own shallots. Excellent 👌
Hi buddy , reminds me of my 1970s childhood , my Nan made these , but as a kid I did not know how it happened . We have such history in England & long may it continue . Thank you for sharing . Great video
Going to make these. My interests are beer, wine, organic cyder, foraging, food, growing herbs, fruit and berries. My best advice is to throw the TV in the bin.
@@Mythographology I know exactly what you mean. We gave up broadcast television years ago, although we occasionally stream a good film or quality drama
@@EnglishCountryLife We have a small home and a garden which we have turned into something really special. People come in and look slack-jawed and say "You would never believe this is here, it is like a magical oasis". OK, so it is not as simple as this but there are 168 hours in a week and if you work a 40-hour week there are 128 hours left. If you subtract 56 hours for 8 hours sleep each day then you have 72 hours left and what you have to ask yourself is what exactly are you doing with that life-time? That is three days worth of hours each week and what are you doing with them? I just came in from the brewery (22.20hrs) where my wife and I bottled 26 bottles of good red wine. (when I was locked away during COVID because of a medical condition I couldn't go to the pub so I built a brewery in the garden) We could have had a McDonalds delivered to the house and watched the telly but we have 26 bottles of wine for about the same price! And do you know what, we are so happy and enjoy life so much. We watch films, of course we do, we pick something to watch, cook a home-cooked meal with produce from the garden, open a bottle of wine and watch a film. I love your channel. I have subscribed. I believe that the message you give out and the message we live our lives by needs to be shared more and more within our communities. I am an old git now, 68, and I am worried about our grandchildren and their future. Sorry to go on but I believe what you are doing and what we are doing is more important than just a TH-cam channel. Best Wishes.
Thanks for putting this video up. I've been shocked recently at prices in the shops for a big jar of pickled onions, it's been between £8.99 and £10.99 so I've planted my own shallots in an effort to produce my own. I've liked and subscribed so looking forwards to finding other things from you that I can also produce myself.
Thank you so much for sharing your video. I will be pickling my own onions for the first time today, so your tips will help me a lot. I love pickled onions, but they are very expensive to buy here in the USA. Time to take matters into my own hands. :o) I've subscribed to your channel!
Oh home made are so much better anyway😉. The other great thing is that once you start growing shallots, you never have to buy more! Every shallot produces eight more. Just keep some back to re-plant and pickle away!
Great video, Hugh, thanks. It's different to the recipes I've used to date, but I'm intrigued, so I think I'll give it a try. I do like the combination of spices you've suggested.
Great video, thank you! Could find all the spices at our local Asian supermarket bar the juniper berries, but luckily the supermarket had some - not something they normally carry so was lucky. Have done the malt vinegar - which smells fab, and prepped the onions, bottle tomorrow! Will keep you posted!!
@@EnglishCountryLife Absolutely will! TYVM for your response. Just getting the skins off and the bottling begins tomorrow evening. Can't wait for the taste test. All the best to you and yours!
@@EnglishCountryLife forgot to say, I also pour the spices in to the jars as I find it adds to to the flavour as the jars mature. But I can understand why you like the nice clear vinegar.
@@EnglishCountryLife it’s a personal choice as these things are. I like the rustic look of the spices in the jar. Not as important in pickled red cabbage of course as the vinegar goes very dark so can’t see the spices. Again though, great video. Have a like and subscribe.
Amazing video. How I miss the my homeland! Couple of thing I would do different is skipping the boiling water step. because I find it softens the onions slightly. Also, I don't salt because I like the onion raw onion taste. Oh one more thing I do is condense the malt vinegar by 1/3 to increase the acidity to around 7%.
@@Errol.C-nz No, not at all. The relatively weak acetic acid in vinegar isn't a concentrated solution like the brine and won't draw out liquid by osmosis nearly as well
I've been knocking up pickled onions for a while. Around 30 years. My preference is the hot variety that bites back. Unless you grow your own shallots or pickling onions it can get expensive I use the value or wonky onions you can get for buttons in the supermarket. Larger than the pickling variety but small enough to get into a jar. Brining or salting really does give you a proper crunch so don't skimp on that step people. Experiments on going with dry spicing directly into jar. Looks good in distilled malt vinegar adding a touch of class to the home made gift. Takes longer for the flavour to develop but you can't rush quality. First tried the idea with eggs to avoid discolouring and dust settling at the bottom of the jar. it worked ok but needs a couple of tweeks.
Oh yes. Whole spices is the only way to go. If I did a hot infusion I'd get fine particles in the vinegar . Ok in brown malt but looked less appetizing in the white. A real tinker to try and filter out so went for washing any dust off the spices and a cold infusion
This looks delicious and such clear instructions. Could you please tell me how long these would stay good in a sealed jar? Do you store them on a shelf or in the fridge? I'm new to preserving... Thank you!
Hi Char ! I'm not exactly sure how long these will last but definitely more than three years. They are shelf stable (no need to refrigerate) as the vinegar inhibits bacterial action so refrigeration (which slows bacterial action) is redundant 🙂
Quite the different take on the pickling spices! I've never cooked with juniper berries or allspice berries, so I'm curious. Ironically, I have some green cardamom
The 'scene' of the spices floating on the vinegar is fabulous -- I'd also recommend you either make or invest in (v. small investment!) an Otoshi Buta or 'Drop Lid' - you can make one from food safe offcuts of timber or pick up one of the stainless steel, expanding/multi sizing, versions from A&azon. It will ensure all those lovely spices are held under the liquid line for maximum infusing!
A great suggestion! I do find that, after being brought to the boil, most spices sink to the bottom. I fear a plate would prevent the vinegar circulating, but something mesh......
I recently found your channel absolutely love it. I normally buy shop bought pickling vinegar but I will definitely try your recipe. I’ve noticed that a lot of people recommend putting Salt directly on the onions leaving those for 24 hours not in the brine. I wonder what your view on this is. I’m happy Christmas keep on Crunching
Hi Tim, either way will draw out water through osmosis, I find that brine gives a more complete contact. If you want a very crunchy onion, make a saturated salt solution & leave for 48 hours 🙂
Love your videos thanks. I made loads of pickled onions this year. I grow potato onions. I have 6 or 7 types of them now. They have great pickled onions. I add chilly flakes and cloves in mind often. But I'm going to give your recipe a go this week. I've got 9 pigs to butcher first and to check if the geese and ducks are fat enough for the freezer .. it's a great life. This week we cut into my Spanish style ham. Wow it was great. Thanks again for your lovely videos. I have to get making some nice videos too. X
Hi Hugh I’m trying to find the recipe but I can’t seem to find it on here for you pickled onions 😢would be awesome to try your recipe I’m from qld Australia and just starting out with pickling
Oh thankyou very much I have one more question what kind of jars are you using do they have rubber lining in the lids because where I live they only have the metal lids I think it might react with the vinegar also how big are the jars your using..?
@@staceycook1736 Hi Stacey. They do have a plastic lining. They are just old jam jars. I save all the ones that take a standard lid (63mm). I buy new lids 200 at a time on line. Jar size doesn't matter. Brine the shallots for 24 hours, rinse and pack into jars of any size. Cover the shallots with spiced, cooled vinegar. Stick a lid on. Leave for 4 weeks. Done.
Hugh, thank you so much for sharing this video. This is the most straight forward video I have come across for pickling onions thus far. After you place the vinegar over the onions, do you just store them in a cupboard? Thanks again, you have a new subscriber.
@@EnglishCountryLife Thank you! I've been watching videos from people in the States and they seem to insist on canning anything for long shelve life so I was concerned and didn't want to spoil my onions.
Hi Linda, the jars don't seal like they do with water bath canning but, by turning the lid they form a watertight seal. Waterbath canning is not often done in the UK and almost never for pickling. With pickling it's the acid in the vinegar that is the preserving agent. The level of acidity in vinegar c. 5% acetic acid is inherently anti bacterial and provided that the vegetables are immersed in that, the food should not spoil.
@@EnglishCountryLife I've never had them so I wasn't sure. I'll make 3 pints today and I'll add a little brown sugar to one of them just to see how it comes out. Thanks for your videos!
@@twistedpudding Glad you enjoyed them. Some pickling definitely needs a little sugar - cucumber certainly does, but a sharp pickled onion is delicious with a good strong cheese. Please let us know what you think when you try them!
@@ssmith2608 Exactly! I made 1 with malt vinegar, 1 with malt vinegar and just 1/2 tsp sugar to a pint, and then I made 1 with 1/3 white, 1/3 apple, and 1/3 red vinegar. They were all very good and I can't really pick a favorite. I liked the touch of malt, but all of them gave you that nice and sour kick that is great after a few beers and all flavors were to my liking.
you can use old store-bought pots just pop them into a large pan of water after you washed them well and the lids put the lids in as well and bring the pan to a boil now your pots and lids are sterile.
no no hate malt vinegar have been using plain white vinegar for years it works just as well without the malt gooey footy musty flavor. I like mine just with white vinegar too complicated
Hi Hugh, I made 24 jars with two sacks of onions. Followed your recipe and I tried them for the first time yesterday. Absolutely awesome, a really nice tang to it, with a good crunch to the onion, with a bit of heat as well. My wife enjoyed them and I took 4 jars to my father who is currently shielding and he loves them as well. Will be my go to recipe now each year. Thanks so much for sharing.
I'm really delighted and thanks for telling us how you got on! I must admit that I am sufficiently happy with the recipe that I have stopped trying to improve it 😉
I like your take on this. I tend to flavour the vinegar and put it back into its canister and then when I am ready to do the pickled shallots I have a nicely flavoured and spiced vinegar. I use a little bit of muslin to put the spices in and then tie it up with a bit of string and then hang it off my wooden spoon. I dry my own chillies and pop one into each jar as well together with bay leaves and black peppercorns. I have to buy my shallots or pickling onions but the other thing I always do when preparing for pickled onions is do extra of either and then pop them in the freezer as is. It helps caramelise roast potatoes if you put a couple in the roasting pan and gives a bit more flavour to meat juices which I utilise when making gravy. They also go into stews and casseroles. Keep up the good work you are doing brilliantly.
Thank you! Shallots in gravy makes the best tasting roast!
Love all of your video's! I am here in Australia, growing most of my own food and using my bees for mead. I also make wine and spirits. My final challenge is to learn to make cheese. Your video's are full of information, love every single one!
Thanks so much Sharon! I wish we could make spirits here
@@EnglishCountryLife don't tell anyone and you can! We really are a nation of convicts..........
@@sharonbrown525 😁
Oh mate they're superb............Ill give this a bash............Cheers for this
Let us know how you get on please?
Absolutely fantastic video! I watched several but this is by far the best 😁. I have done pickled eggs a couple of times, now to try pickled onions. I'm inspired also to grow my own shallots. Excellent 👌
Thank you so much! Please let me know what you think when you taste them 🙂
@@EnglishCountryLife I'll let you know, I just put up two 850ml jars 👍
Hi buddy , reminds me of my 1970s childhood , my Nan made these , but as a kid I did not know how it happened . We have such history in England & long may it continue . Thank you for sharing . Great video
Hi Paul, my grandfather grew and made them too - although I think he would have thought my spices too "fancy" 😁
@@EnglishCountryLife yeah I don’t you4 grandad would have so many ? Maybe cloves . Great traditional food
@@paulrumbold2436 I think he used mustard seed too. That said, infusing with the aromatics we can now get makes the even better!
Going to make these. My interests are beer, wine, organic cyder, foraging, food, growing herbs, fruit and berries. My best advice is to throw the TV in the bin.
@@Mythographology I know exactly what you mean. We gave up broadcast television years ago, although we occasionally stream a good film or quality drama
@@EnglishCountryLife We have a small home and a garden which we have turned into something really special. People come in and look slack-jawed and say "You would never believe this is here, it is like a magical oasis". OK, so it is not as simple as this but there are 168 hours in a week and if you work a 40-hour week there are 128 hours left. If you subtract 56 hours for 8 hours sleep each day then you have 72 hours left and what you have to ask yourself is what exactly are you doing with that life-time? That is three days worth of hours each week and what are you doing with them? I just came in from the brewery (22.20hrs) where my wife and I bottled 26 bottles of good red wine. (when I was locked away during COVID because of a medical condition I couldn't go to the pub so I built a brewery in the garden) We could have had a McDonalds delivered to the house and watched the telly but we have 26 bottles of wine for about the same price! And do you know what, we are so happy and enjoy life so much. We watch films, of course we do, we pick something to watch, cook a home-cooked meal with produce from the garden, open a bottle of wine and watch a film. I love your channel. I have subscribed. I believe that the message you give out and the message we live our lives by needs to be shared more and more within our communities. I am an old git now, 68, and I am worried about our grandchildren and their future. Sorry to go on but I believe what you are doing and what we are doing is more important than just a TH-cam channel. Best Wishes.
Also, a genius point you made about competing flavors on the palate with the strong flavor of both the onion and malt vinegar
Thank you
Thanks for putting this video up. I've been shocked recently at prices in the shops for a big jar of pickled onions, it's been between £8.99 and £10.99 so I've planted my own shallots in an effort to produce my own. I've liked and subscribed so looking forwards to finding other things from you that I can also produce myself.
Yours will taste much better too - wait & see!
Recipe looks awesome will definitely try.
@@lukepatton7761 Let me know what you think when you do?
Brilliant 👏 🙌💞🥰😘
Thank you
Love the knowledge and passion. Can't wait to try!
Really hope you enjoy them William - I'm very pleased with the spiced vinegar flavour 🙂
I'm so excited to try and make these shallots!! Ty for sharing ur secret recipe❣️
I hope you love them as much as we do - please let us know what you think?
Thanks a lot for the inspiration!
I hope you try it 🙂
Thank you so much for sharing your video. I will be pickling my own onions for the first time today, so your tips will help me a lot. I love pickled onions, but they are very expensive to buy here in the USA. Time to take matters into my own hands. :o) I've subscribed to your channel!
Oh home made are so much better anyway😉. The other great thing is that once you start growing shallots, you never have to buy more! Every shallot produces eight more. Just keep some back to re-plant and pickle away!
EXCELLENT
Thank you 🙂
Great video, Hugh, thanks. It's different to the recipes I've used to date, but I'm intrigued, so I think I'll give it a try. I do like the combination of spices you've suggested.
I'd love to hear what you think when you try it 🙂
Great video, thank you! Could find all the spices at our local Asian supermarket bar the juniper berries, but luckily the supermarket had some - not something they normally carry so was lucky. Have done the malt vinegar - which smells fab, and prepped the onions, bottle tomorrow! Will keep you posted!!
Please do keep us posted - we would love to hear what you think!
Sound's good
Thank you
Love this video. Thanks for posting buddy
Thanks Gary - hope you enjoy it - the vinegar spice is worth the effort!
These look fantastic!
Thank you!
Looks like another great recipe: YES PLEASE for the wholegrain mustard recipe!
Will do John
@@EnglishCountryLife Just bought my pickling onions today: now have to get spices & malt vinegar then I'm hopefully "good to go"
Do please let us know what you think of the recipe? You can get a good sense by trying the infused vinegar once cooled!
@@EnglishCountryLife Do you know the manufacturer of the malt vinegar? I'm trying to do the recipe vaguely properly...
So long as its "pure malt vinegar" any supermarket own brand is fine!
As always, brilliant, looking forward to giving it a go!
It's worthwhile trying the spiced vinegar blend , it makes all the difference 🙂
Love your recipe
Thank you 🙂
Harvested ours today., looking forward to pickling
Do let me know what you think of the recipe please 🙂
Really enjoyed this video thanks so much
I'm so glad Mark 🙂
I will be trying out this recipe Thank you for sharing
Do let us know what you think Germaine?
😊 definitely going to try this, looks awesome. Thank you!
Enjoy! Let me know what you think?
Great vid, can’t wait to see how mine turn out!
If you use our vinegar recipe, we would love to hear your thoughts 🙂
@@EnglishCountryLife I’ll keep you posted!
@@ElleEm11 Thanks Lisa 👍
Absolutely brilliant thanks very much 😊
Glad you enjoyed it!
thank you. you really helped me. easy cookig
@@hyphessobrycon_herbertaxelrodi I'm so glad
Just came across your spicing/pickling recipe..I’m a chef & going to give this recipe a go..Looks great 😊
Thanks Tracy. It's heavy on the aromatics & I'm very happy with it. I would love to hear what you think when you've tried it. Hugh
Just brewing up your picking mix now. The hardest part is waiting. All the best from Wiltshire, England
I really hope you like it Tom - do let me know what you think if you taste the vinegar after it cools?
@@EnglishCountryLife Absolutely will! TYVM for your response. Just getting the skins off and the bottling begins tomorrow evening. Can't wait for the taste test.
All the best to you and yours!
@@WalksandAll And to you!
Great videos, looking forward to trying this out!!
Thanks John, let me know what you think of them!
Hugh
@@EnglishCountryLife Will do! 👍
Truly, such a helpful content.
Thank you!
I toast my pickling spices in the pan before adding the vinegar to boil. Adds flavour. But love your video.
I'll give that a try!
@@EnglishCountryLife forgot to say, I also pour the spices in to the jars as I find it adds to to the flavour as the jars mature. But I can understand why you like the nice clear vinegar.
@@adamlee3772 I've tried both but as you say prefer clear vinegar 😉
@@EnglishCountryLife it’s a personal choice as these things are. I like the rustic look of the spices in the jar. Not as important in pickled red cabbage of course as the vinegar goes very dark so can’t see the spices. Again though, great video. Have a like and subscribe.
@@adamlee3772 Thanks Adam!
You have a beautiful country house.
Thank you 🙂
Nice. I want to make this♡♡
Thank u for sharing ur recipe.
Have a nice day ♡♡♡
Please do try, they are delicious!
Interesting. I'm going to let you know how mine came out and how it tasted.❤
Yes please, we would love that
Amazing video. How I miss the my homeland!
Couple of thing I would do different is skipping the boiling water step. because I find it softens the onions slightly. Also, I don't salt because I like the onion raw onion taste. Oh one more thing I do is condense the malt vinegar by 1/3 to increase the acidity to around 7%.
I find they go soft if I don't brine them, but each to their own!
@@EnglishCountryLife wouldn't the vinegar.. in the jar.. do the same water extraction as the brine ing before bottling
Condense?? .. meaning concentrate ? ? .. boil off ?
@@Errol.C-nz No, not at all. The relatively weak acetic acid in vinegar isn't a concentrated solution like the brine and won't draw out liquid by osmosis nearly as well
I've been knocking up pickled onions for a while. Around 30 years. My preference is the hot variety that bites back. Unless you grow your own shallots or pickling onions it can get expensive
I use the value or wonky onions you can get for buttons in the supermarket. Larger than the pickling variety but small enough to get into a jar. Brining or salting really does give you a proper crunch so don't skimp on that step people.
Experiments on going with dry spicing directly into jar. Looks good in distilled malt vinegar adding a touch of class to the home made gift. Takes longer for the flavour to develop but you can't rush quality. First tried the idea with eggs to avoid discolouring and dust settling at the bottom of the jar. it worked ok but needs a couple of tweeks.
I think if you want to spice in the jar, whole, rather than ground, spice is the way to go.
Oh yes. Whole spices is the only way to go. If I did a hot infusion I'd get fine particles in the vinegar . Ok in brown malt but looked less appetizing in the white. A real tinker to try and filter out so went for washing any dust off the spices and a cold infusion
This looks delicious and such clear instructions. Could you please tell me how long these would stay good in a sealed jar? Do you store them on a shelf or in the fridge? I'm new to preserving... Thank you!
Hi Char ! I'm not exactly sure how long these will last but definitely more than three years. They are shelf stable (no need to refrigerate) as the vinegar inhibits bacterial action so refrigeration (which slows bacterial action) is redundant 🙂
@@EnglishCountryLife Thank you so much! That's perfect.
I CAN ALMOST TASTE IT BY LOOK AT YOU MAKE IT 😜🤠😜😜
They are nice 🙂
Hi from Australia 🇦🇺 ☺️
@@JuleAllbright-pq1mq 👋🙋♂️
Quite the different take on the pickling spices! I've never cooked with juniper berries or allspice berries, so I'm curious. Ironically, I have some green cardamom
I do hope you give them a try - they really add something
The 'scene' of the spices floating on the vinegar is fabulous -- I'd also recommend you either make or invest in (v. small investment!) an Otoshi Buta or 'Drop Lid' - you can make one from food safe offcuts of timber or pick up one of the stainless steel, expanding/multi sizing, versions from A&azon. It will ensure all those lovely spices are held under the liquid line for maximum infusing!
A great suggestion! I do find that, after being brought to the boil, most spices sink to the bottom. I fear a plate would prevent the vinegar circulating, but something mesh......
Legal
I am really enjoying your recipes. Thanks.
When are you going to share your brown sauce (HP) recipe? :) X
Hi Sharon! I hope to do it over Winter when I have a little more time 🙂
I recently found your channel absolutely love it. I normally buy shop bought pickling vinegar but I will definitely try your recipe. I’ve noticed that a lot of people recommend putting Salt directly on the onions leaving those for 24 hours not in the brine. I wonder what your view on this is. I’m happy Christmas keep on Crunching
Hi Tim, either way will draw out water through osmosis, I find that brine gives a more complete contact. If you want a very crunchy onion, make a saturated salt solution & leave for 48 hours 🙂
Love your videos thanks. I made loads of pickled onions this year. I grow potato onions. I have 6 or 7 types of them now. They have great pickled onions. I add chilly flakes and cloves in mind often. But I'm going to give your recipe a go this week. I've got 9 pigs to butcher first and to check if the geese and ducks are fat enough for the freezer .. it's a great life. This week we cut into my Spanish style ham. Wow it was great. Thanks again for your lovely videos. I have to get making some nice videos too. X
I'll look forward to your videos, 9 pigs should fill your freezer!
@@EnglishCountryLife thanks. I have our Simmental cow to do too this year. Two huge freezers will be full for sure. It's a great life.
I envy you all that pork 😄
Hi Hugh I’m trying to find the recipe but I can’t seem to find it on here for you pickled onions 😢would be awesome to try your recipe I’m from qld Australia and just starting out with pickling
Hi Stacey, the pickling spice ingredients are shown on screen at the end of the video 😉
Oh thankyou very much I have one more question what kind of jars are you using do they have rubber lining in the lids because where I live they only have the metal lids I think it might react with the vinegar also how big are the jars your using..?
@@staceycook1736 Hi Stacey. They do have a plastic lining. They are just old jam jars. I save all the ones that take a standard lid (63mm). I buy new lids 200 at a time on line. Jar size doesn't matter. Brine the shallots for 24 hours, rinse and pack into jars of any size. Cover the shallots with spiced, cooled vinegar. Stick a lid on. Leave for 4 weeks. Done.
Thankyou very much will give it a try and let you know what I think looks great can’t wait to try your recipe 😊
Hugh, thank you so much for sharing this video. This is the most straight forward video I have come across for pickling onions thus far. After you place the vinegar over the onions, do you just store them in a cupboard? Thanks again, you have a new subscriber.
Hi Jade, yes just store in a cupboard, no need to refrigerate 🙂
Thanks for your pickled method and recipe. I'm trying this today. Do you mix your vinegar with water 50/50 or 75/25 ?
Hi, I don't dilute the vinegar, I use 5% acetic acid malt vinegar without adding water
boiling makes them soft i do a dry brine with just salt sometimes with water.
@@james78ish They aren't boiled, just plunged to help peeling. They end up very crisp.
My mouth's watering at those :)
Do you ever do chili pickled eggs as they're a great item to have as well.
I haven't, but given we keep chickens, we really should
You're missing out a great delicacy Hugh :)
@@EnglishCountryLife
Thank you, new sub here.
Thank you & welcome! If there's anything you want us to cover, please, let me know!
Can I grow shallots in a bucket ?
So long as you keep them watered, I'm sure that you could. We've grown garlic withe great results in buckets
How long will these last without canning/water bath please?
At least 3 to 4 years. The vinegar is the preservative here, canning wouldn't help to preserve them 🙂
@@EnglishCountryLife Thank you! I've been watching videos from people in the States and they seem to insist on canning anything for long shelve life so I was concerned and didn't want to spoil my onions.
@@0MochiBear0 No problem, canning is much less prevalent in the UK but we make a lot of pickled onions!
Pickling up some sliced store bought shallots.
Do let us know what you think?
So you don’t need to water bath these. Stay stay good for how long?
You definitely don't need to water bath, the vinegar preserves them. They are good for at least 3 years.
How come you don't heat the jars & vinegar so they seal?
Hi Linda, the jars don't seal like they do with water bath canning but, by turning the lid they form a watertight seal. Waterbath canning is not often done in the UK and almost never for pickling. With pickling it's the acid in the vinegar that is the preserving agent. The level of acidity in vinegar c. 5% acetic acid is inherently anti bacterial and provided that the vegetables are immersed in that, the food should not spoil.
@@EnglishCountryLife Thank you. I've done day one of the process today. Putting them in jars tomorrow 👍
@@lindasands1433 Excellent - please let us know if you enjoy them?
You said you would put the ingredients in the description, but they're not there - or at least I can't see them
Hi Linda - they are shown at the very end of the video 🙂
No sugar? All the recipes I have seen include brown sugar.
Definitely not - pickled onions shouldn't be sweet 🤢
@@EnglishCountryLife I've never had them so I wasn't sure. I'll make 3 pints today and I'll add a little brown sugar to one of them just to see how it comes out. Thanks for your videos!
@@twistedpudding Glad you enjoyed them. Some pickling definitely needs a little sugar - cucumber certainly does, but a sharp pickled onion is delicious with a good strong cheese. Please let us know what you think when you try them!
@@twistedpuddingwas adding the sugar a good idea? Good to know before I give it a try. Its all up to personal taste I guess...
@@ssmith2608 Exactly! I made 1 with malt vinegar, 1 with malt vinegar and just 1/2 tsp sugar to a pint, and then I made 1 with 1/3 white, 1/3 apple, and 1/3 red vinegar. They were all very good and I can't really pick a favorite. I liked the touch of malt, but all of them gave you that nice and sour kick that is great after a few beers and all flavors were to my liking.
you can use old store-bought pots just pop them into a large pan of water after you washed them well and the lids put the lids in as well and bring the pan to a boil now your pots and lids are sterile.
Do be careful that the lids seals are still in tact and the lids aren't rusty!
no no hate malt vinegar have been using plain white vinegar for years it works just as well without the malt gooey footy musty flavor. I like mine just with white vinegar too complicated
@@patcappelli2332If you choose to remove everything that gives flavour, well, it's your taste buds
... or, you could just use a plate slightly smaller than the diameter of the pan lol