I have made pickled onions for over 40 years and had always been happy. I followed my Mum's technique of soaking in brine overnight and always loved the result. I am now pleased to admit that after trying your method I am totally converted and absolutely love the crispness of these. Perfect in every detail.
Thanks, the brining technique is good also, it leeches out some of the moisture from the onions and allows more vinegar in tot the onion, some people prefer the extra acidity, you're mum wasn't wrong, it's definitely an alternative way, I prefer them less acidic but experimenting can be fun, just don't boil them ;o). Steve
I make mine ... nearly the way my mum did. After peeling she would put them on a large tray, sprinkle them with cooking salt and leave them overnight. The next day she would rinse them off in cold water (in a colander) before placing them into the jar. The only difference was that Mum didn't use pickling spices. They were OK but very strong and acidic without that spicy note.
So glad to hear that you don't boil or steep in brine first. I have always made them like this as did my dad for over 60 years. Making mine now ready for Christmas
I've never eaten a "store bought" pickled Onion. My Nana saw to that. She taught us this same method. I think I was 5 or 6 the first time she let me help make them. She used baby onions too. I LOVE LOVE LOVE Pickled Onions.
I love this method of pickling. My mother used to pickle Garlic this way. She would let it pickle for years.. and when she opened the jar, the garlic tasted sweet . No salt, no pickling spice , just malt vinegar that brought out the natural sweetness of the garlic. Great video, will try for sure!
I have fond memories of my late father making pickled cauliflower. He promptly forgot all about the jars and we discovered them all on a top shelf whilst doing some spring cleaning of kitchen cupboards. What a feast we had! 😍
Hi Steve, I also do my pickled onions the same way, take the the brown skin off also the next layer of onion, use a tea towel or similar to dry the onion, the root end which is usually wet. Once in the jar, I add at least 4 large cloves of chopped garlic into the jar, top up with the cheapest vinegar you can buy. The Sulphur in the garlic mixed with the acetic acid in the vinegar will turn the onions into a blue / green colour. the next one I have made is with dried chilli flakes "wow", also done chilly and garlic, best of all "honey drizzle" onions, prepare as normal and add 4 tablespoons full of clear runny honey, "superb", this information is given freely as a public service, kind regards, Biliy.
Thanks for doing this video… so easy and no sugar which I love. Mine turned out so crisp and delist. Didn’t use same packet of seasoning but popped a bit of each spice in plus a cinnamon stick… too good. Thanks for making life easy in the kitchen for me.
Made these for Christmas presents they were all very impressed with these and told me to open up a market stall and sell them along with my homemade piccalilli
Hi Steve. This morning I pickled some pearl onions into two 350ml small jars. I took your advice and used Malt Vinegar. The extra process that I did was to soak the onions overnight in water and added about 1/2 Tbsp. of Gourmet Kosher salt. After 12 hours I rinsed the onions . For pickling Bernardin mixed pickling spices, this is a special blend of spices for pickling. Thank you for your excellent video. No problem in finding pickling spices up here in Canada. Preserving is a part of life.
Good tip if you can’t get malt vinegar, toast the pickling spices, pour in the vinegar and boil, add brown sugar, stir till it dissolves, allow to cool and then the onions stay crunchy and go brown. Lovely. Good video mate.
It's a good tip. It will add some complexity to the vinegar, but malt vinegar is made from, effectively, beer and most vinegars are made from wine. So it will make an interesting vinegar but not a true malt flavour, how about adding some malt extract, I would play with that..
@@Steve-Owens I am now back in UK so can get malt vinegar but couldn’t find it or malt extract living in France. But thanks for the heads up. Enjoying your videos. Keep up the excellent work.
I had been following - more or less - your method for donkeys years, but found a recipe which said to blanche them in boiling water for 2 mins followed by popping them in ice-cold water; this just makes the peeling a lot easier and faster.
Steve - Great to see the exact same preparation of onions, the jarring method, pickling spices and malt vinegar added to your home made pickled onions this way - Just how my Mum of 88 has done so since a very young Girl - Along with myself doing it the exact same way passed on by her to her Son of 52 now - No salting - No brining - No boiling your onions! - I have passed it to my siblings too, so long may this way of pickling onions continue - Perfect Pickled Onions with a CRUNCH that BITES back! ;-)
Wish I'd seen this before I used another recipe where it says to put boiling water over them and leave overnight. What a lovely easy recipe this is. No boiling or faffing around. My nan used to make her own wonderful pickled onions and I always regret not asking her how she did them. Thanks for this video.👍
I buy the refrigerated Claussen brand pickles and save all the juice then once the pickles are gone I fill the jar with sliced white onion. I add a teaspoon of red pepper flakes as well, but that's optional. Let them soak for a week and WOW are they good on sandwiches, burgers, and sausages.
I have made a few batches of these over the years............. they have always been excellent. Worst part is peeling them. Today it was raining, so i went outside and in the sunroom, turned on the ceiling fan and peeled them outside........... no tears at all LOL Got 6 jars out of the bag of onions. Cheers
I was happy to see, it didn't look like that you added sugar. I have had such a hard time finding pickled onion recipes without sugar, only ones for red onions which I'm not using. Thank you for the upload cannot wait to try it.
I make the best pickled onions ever so everyone tells me, I even swap jars at the local bottle store. I'll tell you my secret recipe that I tell no one. I opened up the good old Edmonds cook book I bought when I was a teen and followed that hahaha. I add a little bit more peppercorns and it's perfect.
Ive had my first batch. Very nice. Lesson l learned, only heat here involved is the sterilization of the containers. Today i wil do my second batch. Awesome recipe. Thanks.
Love it, Steve! I love your comment about it being great fun to get the family involved. Thinking back, much of what I think of as a chore as an adult were actually fun, family bonding times when I was younger. Lovely video!
Never had a pickled onion but they looked delish...so I visited 3 stores in as many days to find the proper size onions and they have been sitting upside down for 2 days. Can't wait to taste them!
I can't get vast amounts of malt vinegar in the USA, so I use a mix of apple cider and malt vinegars and I add salt to mine as well and never heat my brine for any pickle I make. Nicely done pub style pickle smashing with a chunk of cheese.
H Steve....My teenage years in Malta that I can remember about English style Pickled onions. My grandmother used to make pickled onions and she used to let them pickle in the sun, and wow, that was an awesome English way to make pickled onions that knocked your socks off. The thing is that I cannot remember the ingredients. I know that she used to leave them out in the sun.
I just harvested my onions from my garden and was searching for a recipe for pickling. Thank you so much for sharing. As a new cook I feel I am able to handle your recipe with ease. God bless you......and I LOVE your chef's jacket too.....*wink*
I followed your video last year and had great results. I’m back again to do them again. I was a bit late last year, I only had them in jars for about 4 weeks before Christmas. I’m a week or two earlier this year 👍🏼 next year I’m going to try for 8 weeks 😜 Thanks Steve 🙏🏼
My mouth waters just to hear you pickle, l agree with your store purchase,. I’d like to know is there a ‘month’ that the picking onions are sold in stores/shops please.
I usually bring the vinegar and spices to a boil and then add it to the jar while still warm which still leaves them crisp. Gonna give this a try later
Thanks Matt, they will be crisp but not as crisp, the heat will coddle the Onions a Little and soften the Skins none the less, that is why I don''t encourage it but it really doesn't matter, so long as you are making them, you are still leaps ahead.. :)
I got them done . . . Although I have 2 jars that are leaking slightly on the seal , I’ve ordered 2 extra that should be here tomorrow - should I transfer into a new sterilised jar or leave them as they are?! Thanks so much - so enjoyed today doing this with my Dad x
I pickled my own, use malt vinegar, after 6 - 8 weeks they start to go sift and taste sweet. I dont boil or heat them. hard and firm trim the like in the video, large glass jar with screw lid. Ideas as keep them crunchy. How long should they keep before going soft?
🙃 LOL, Thank you, Neither Michele or I noticed... Fixed now, thanks for proof reading it for us.. It happen on and off but you all are so good at catching it for me :) Steve
Oh, mate I just pickle one onion with apple vinegar, Carolina pepper spice, Habanero pepper spice, black pepper but not minced and I sealed them with metallic lid. 4 weeks time.
Great recipe, I just made them exactly like you did but I am wondering if I should put them in the fridge or leave them out somewhere. So thankful to you for making an easy to do recipe such as this. We had a bumper crop of onions this year here in Newfoundland Canada and some are small in size and just right for this recipe,
You can keep them on the pantry shelf. The acid levels in malt vinegar is about 5% unlike other vinegars which has lower levels. At 5% it preserves and kills any nasty bacterias. This is how they preserved vegetables back-in-the-day.
I have been searching for an easy recipe for pickled onions and this is the best. I am going to try it now so that my family can enjoy them for Xmas. Thank you very much.
Made the pickled onions this afternoon. I had used the smaller pearl onions we get only his time of year. This means we will have to wait a whole year before I cam make them again. I absolutely adore pickled onions. I have my mum to thank for this...
Hello Steve . . . Please could you tell me how long these will last after the 6week pickling process - as giving for a Christmas gift! . . . & should they be kept in the fridge upon opening? Thank you in advance!
Thanks for making this vid. I’m dabbling with pickling for the first time. I put a few perl onions into a vinegar brine with out boiling them, up until I saw this vid I was afraid that I screwed up the whole process. 😱 I’m so happy to know that I might have persevered their flavor instead. 😁 also I’m putting Coriander seed I’m my brine, have you had much success with coriander in your pickle making?
Coriander seeds are often in pickling spice mix when you buy it ready made, so no reason not.. most pickles are not pre boiled, that's a fairly modern event and in my opinion makes a mushy pickle I don't enjoy..
Hi Steve im new to pickling well this would be my first time to try, but i do have a question once you close the jar and turn upside down where do you store them until they are ready to eat. Do you store in pantry or do they have to be stored in fridge. And if stored in pantry how long can i store them thanks
Steve's Kitchen - My nephew loves onions. Think I'll make a couple smaller jars & give him some for Christmas. For big family meals I'd bake a large onion for him, can't remember what all I put in with the onion though. Worcester & garlic is about all my brain can figure, but there's probably 5 things I'm forgetting. He wouldn't share it with the other guys. Looking forward to your recipes for these. You & Michele have a great weekend honey❤️😘❤️
I never thought you can make these pickles with normal onions we usually have tiny 'pearl onions' in the stores :) I'm excited to try this, I just need to get some malt vinegar :) thank you, great video as always ;)
Their going to be brilliant Onions Steve, (with a chunk off strong cheddar, Mmm,) I never add boiling water to mine either, or soak them, & I always use Malt vinegar too. Never not had that all important crunch. 😀 Take care, & Happy weekend too you. ❤🙂🐶
Thanks Steve for the prompt reply. My problem is I live in a very hot area of Australia and my pantry gets fairly hot. So how long is the shortest time to keep in a cupboard. I have air con but it doesn't seem to reach into the kitchen even though open plan
Just keep it in the Shade, do you have a cool Pantry, I used to live up in Queensland for many years, so I know what you mean but it should be fine in the Pantry or Pop them in the fridge, but really heat won't harm them much.
Thanks Steve , i live in Thailand now and miss my pickle onions to go with my cheese Found here the same malt vinegar you use Steve so on the job as we speak 😁😁👍👍
I have made pickled onions for over 40 years and had always been happy. I followed my Mum's technique of soaking in brine overnight and always loved the result. I am now pleased to admit that after trying your method I am totally converted and absolutely love the crispness of these. Perfect in every detail.
Thanks, the brining technique is good also, it leeches out some of the moisture from the onions and allows more vinegar in tot the onion, some people prefer the extra acidity, you're mum wasn't wrong, it's definitely an alternative way, I prefer them less acidic but experimenting can be fun, just don't boil them ;o). Steve
I make mine ... nearly the way my mum did. After peeling she would put them on a large tray, sprinkle them with cooking salt and leave them overnight. The next day she would rinse them off in cold water (in a colander) before placing them into the jar. The only difference was that Mum didn't use pickling spices. They were OK but very strong and acidic without that spicy note.
So glad to hear that you don't boil or steep in brine first. I have always made them like this as did my dad for over 60 years. Making mine now ready for Christmas
I've never eaten a "store bought" pickled Onion. My Nana saw to that. She taught us this same method. I think I was 5 or 6 the first time she let me help make them. She used baby onions too. I LOVE LOVE LOVE Pickled Onions.
❤️ Michele and I both had the same upbringing Teresa :) Thanks
I love this method of pickling. My mother used to pickle Garlic this way. She would let it pickle for years.. and when she opened the jar, the garlic tasted sweet . No salt, no pickling spice , just malt vinegar that brought out the natural sweetness of the garlic. Great video, will try for sure!
I’m going to try this.
I have fond memories of my late father making pickled cauliflower. He promptly forgot all about the jars and we discovered them all on a top shelf whilst doing some spring cleaning of kitchen cupboards. What a feast we had! 😍
You had a feast on Cauliflower? 😆
@@Peekaboo-Kitty 😄 Yes we did and what a spicy feast it was. 😉
@KittyBooBoo that sounds yummy, was the vinegar mix the same as pickled onions?
Hi Steve, I also do my pickled onions the same way, take the the brown skin off also the next layer of onion, use a tea towel or similar to dry the onion, the root end which is usually wet. Once in the jar, I add at least 4 large cloves of chopped garlic into the jar, top up with the cheapest vinegar you can buy. The Sulphur in the garlic mixed with the acetic acid in the vinegar will turn the onions into a blue / green colour. the next one I have made is with dried chilli flakes "wow", also done chilly and garlic, best of all "honey drizzle" onions, prepare as normal and add 4 tablespoons full of clear runny honey, "superb", this information is given freely as a public service, kind regards, Biliy.
Sounds delicious
Just did some with vinegar, sugar ,tumeric , celery salt , mustard seed , your method and I know they are going to ROCK .
Thanks for doing this video… so easy and no sugar which I love. Mine turned out so crisp and delist. Didn’t use same packet of seasoning but popped a bit of each spice in plus a cinnamon stick… too good. Thanks for making life easy in the kitchen for me.
You are so welcome! Oh and Sugar NEVER.. :o)
I am glad there is not sugar.
Made these for Christmas presents they were all very impressed with these and told me to open up a market stall and sell them along with my homemade piccalilli
Excellent, well done you
Nice. I wasn't sure how we made them as kids. Thought it was this way. Not all that boiling etc like I've seen. Thanks for the vid.
Hi Steve. This morning I pickled some pearl onions into two 350ml small jars. I took your advice and used Malt Vinegar. The extra process that I did was to soak the onions overnight in water and added about 1/2 Tbsp. of Gourmet Kosher salt. After 12 hours I rinsed the onions . For pickling Bernardin mixed pickling spices, this is a special blend of spices for pickling. Thank you for your excellent video. No problem in finding pickling spices up here in Canada. Preserving is a part of life.
Thanks for sharing Charles ;o) Good on you.
@Charles Vella what will soaking it overnight do? - Thanks
@@MusicPlaylistsChannel outer skin peels easily. Sorry 2 yrs. late .
Good tip if you can’t get malt vinegar, toast the pickling spices, pour in the vinegar and boil, add brown sugar, stir till it dissolves, allow to cool and then the onions stay crunchy and go brown. Lovely. Good video mate.
It's a good tip. It will add some complexity to the vinegar, but malt vinegar is made from, effectively, beer and most vinegars are made from wine. So it will make an interesting vinegar but not a true malt flavour, how about adding some malt extract, I would play with that..
@@Steve-Owens I am now back in UK so can get malt vinegar but couldn’t find it or malt extract living in France. But thanks for the heads up. Enjoying your videos. Keep up the excellent work.
4-6 weeks?! I want to eat them now!
I had been following - more or less - your method for donkeys years, but found a recipe which said to blanche them in boiling water for 2 mins followed by popping them in ice-cold water; this just makes the peeling a lot easier and faster.
Steve - Great to see the exact same preparation of onions, the jarring method, pickling spices and malt vinegar added to your home made pickled onions this way - Just how my Mum of 88 has done so since a very young Girl - Along with myself doing it the exact same way passed on by her to her Son of 52 now - No salting - No brining - No boiling your onions! - I have passed it to my siblings too, so long may this way of pickling onions continue - Perfect Pickled Onions with a CRUNCH that BITES back! ;-)
Exactly FF, they need to bite back. Great story, thanks for sharing your experience with us.. Have a great day.
Steve
Did this today. I look forward to the results. Thank you!
Thanks Kitty, good luck 👍
Wish I'd seen this before I used another recipe where it says to put boiling water over them and leave overnight. What a lovely easy recipe this is. No boiling or faffing around. My nan used to make her own wonderful pickled onions and I always regret not asking her how she did them. Thanks for this video.👍
You're welcome
Looks like a great recipe. I'll be making this one for sure. Thanks.
I tried them with some strong shallots and they made great salad add-ons
they look great. do you refrigerate for the 6 weeks or leave out in a cool dry place. thanks
Cool dry.. :o)
Just pulled a heap of onions from the garden and now I know what I'm doing with the little ones!
That's going to be exciting to follow up on. I bet pickled red onion on salads would be delish! I'm going to try it.
Oh, you'll have to share the results :)
I buy the refrigerated Claussen brand pickles and save all the juice then once the pickles are gone I fill the jar with sliced white onion. I add a teaspoon of red pepper flakes as well, but that's optional.
Let them soak for a week and WOW are they good on sandwiches, burgers, and sausages.
What a great idea thank you
that's way easier than I though haha. I'll be sure to try it, thanks steve!
Excellent.. Thank you.
I have made a few batches of these over the years............. they have always been excellent. Worst part is peeling them. Today it was raining, so i went outside and in the sunroom, turned on the ceiling fan and peeled them outside........... no tears at all LOL Got 6 jars out of the bag of onions. Cheers
Enjoy
I was happy to see, it didn't look like that you added sugar. I have had such a hard time finding pickled onion recipes without sugar, only ones for red onions which I'm not using. Thank you for the upload cannot wait to try it.
You should never add sugar. Good luck
@@Steve-Owens Thank you so much! Yes sugar with onions just isn't appealing to me, so glad I found you video thank you!
I make the best pickled onions ever so everyone tells me, I even swap jars at the local bottle store. I'll tell you my secret recipe that I tell no one. I opened up the good old Edmonds cook book I bought when I was a teen and followed that hahaha. I add a little bit more peppercorns and it's perfect.
wow, the easiest way of making them as well the best one.... What more could you want!
second year making these they arrrrr perfect. Thankyou
Merry Christmas. 👍
I made this and forgot about it. It’s 5yr now should I try those onions? 😢
Ive had my first batch. Very nice. Lesson l learned, only heat here involved is the sterilization of the containers. Today i wil do my second batch. Awesome recipe. Thanks.
Thanks for sharing your update 🙂
Love it, Steve! I love your comment about it being great fun to get the family involved. Thinking back, much of what I think of as a chore as an adult were actually fun, family bonding times when I was younger. Lovely video!
Thanks a lot Luke, I hope everyone feels that too :) Steve👍🏼
Thank you for your information I'm going to try that today
Hope you enjoy
This looks like a fantastic recipe - but I can't find brown malt vinegar!. Is white malt a reasonable substitute?
Yes Beth, any vinegar you would like to experiment with..
Done mine today. Can't wait till Christmas when they should be ready.
Enjoy them.. :o)
Thanks Steve
Welcome 😊
@@Steve-Owens Oh I'm not new, been enjoying your recipes for years, and I still regularly make your English brown sauce, really delicious!!!
@@williamwelch7 Sorry William, Meant you are welcome, not to the channel.. Thanks for your continued watching and support..
Never had a pickled onion but they looked delish...so I visited 3 stores in as many days to find the proper size onions and they have been sitting upside down for 2 days. Can't wait to taste them!
Excellent, you and me both.. ;o)
I can't get vast amounts of malt vinegar in the USA, so I use a mix of apple cider and malt vinegars and I add salt to mine as well and never heat my brine for any pickle I make. Nicely done pub style pickle smashing with a chunk of cheese.
Thank Brenda, Ploughmans Lunch Style :o)
Same if i find it at all it's in small tiny bottles. I use i constantly on fries and battered things. Wish it were more popular like in the UK
Brenda.....if you ever cross over to Canada you should be able to find Malt Vinegar at any large food store. Not sure if WALMART CANADA carries it.
Classic pommie fish and chip shop onions. Lovely.
H Steve....My teenage years in Malta that I can remember about English style Pickled onions. My grandmother used to make pickled onions and she used to let them pickle in the sun, and wow, that was an awesome English way to make pickled onions that knocked your socks off. The thing is that I cannot remember the ingredients. I know that she used to leave them out in the sun.
Sounds great Charles.. She was in Malta at the time?
Hi Steve, Yes she did. @@Steve-Owens
I just harvested my onions from my garden and was searching for a recipe for pickling. Thank you so much for sharing. As a new cook I feel I am able to handle your recipe with ease. God bless you......and I LOVE your chef's jacket too.....*wink*
Thanks and welcome
I followed your video last year and had great results. I’m back again to do them again. I was a bit late last year, I only had them in jars for about 4 weeks before Christmas. I’m a week or two earlier this year 👍🏼 next year I’m going to try for 8 weeks 😜 Thanks Steve 🙏🏼
My mouth waters just to hear you pickle, l agree with your store purchase,. I’d like to know is there a ‘month’ that the picking onions are sold in stores/shops please.
Wow! My new favourite. Thanks
Excellent.. :) Thanks
Love onions!! Now I can make pickled onions!!!! Thank you!!!!🦁
Have fun, we can all try them in December.. :)
Same here Peggy. The Saturday food markets been having fresh red and yellow onions. I usually way too much.
Just buy them from the shop, then you can concentrate on learning how to cook proper meals
I usually bring the vinegar and spices to a boil and then add it to the jar while still warm which still leaves them crisp.
Gonna give this a try later
Thanks Matt, they will be crisp but not as crisp, the heat will coddle the Onions a Little and soften the Skins none the less, that is why I don''t encourage it but it really doesn't matter, so long as you are making them, you are still leaps ahead.. :)
Matt Lewis
My dad was a Pom too and that was how he made them. I’ll give this a go though!!
Love your chef's coat.😍
Thank you..
Your onions are great 👍 used to salt mine, but yours much better. Not so sure about the shirt , though ! Many thanks.
I thought so too
I got them done . . . Although I have 2 jars that are leaking slightly on the seal , I’ve ordered 2 extra that should be here tomorrow - should I transfer into a new sterilised jar or leave them as they are?! Thanks so much - so enjoyed today doing this with my Dad x
thanks mate for the video...no heat at all yea... guess we can do the same for chillies and garlic... no refrigeration too?
Nope chillies are a different process.
@@Steve-Owens thanks mate
Thanks very easy going to make some
I pickled my own, use malt vinegar, after 6 - 8 weeks they start to go sift and taste sweet.
I dont boil or heat them. hard and firm trim the like in the video, large glass jar with screw lid.
Ideas as keep them crunchy. How long should they keep before going soft?
Steve! I’m sure you’ll catch it but I wanted to let you know you might need to update the thumbnail. Great video, as always.
🙃 LOL, Thank you, Neither Michele or I noticed... Fixed now, thanks for proof reading it for us.. It happen on and off but you all are so good at catching it for me :)
Steve
Thank you. Nice and simple
I have soft spot for these, great job dude they look delicious
Thank you Stevie Boy.. all the best, chat again soon..
thanks Steve - been looking for a good recipe like this one
Thank you Mary :)
I did this but couldn't get malt vinegar here in Thailand. Used Apple cider instead. Absolutely delicious. Thanks for the recipe.
makro. sells this malt vinegar. 2 ltr.. 199bt. cornwells same has in video
Thank you for sharing. When they are pickling do I leave them out at room temperature?
Have been making pickled onions exactly this way for years,as did my mum.Always turn out perfect
What do you use them. You eat them just like that
Great sharing
I love it 😍
Thanks.
Thank you. Made it just now. Better than a ‘snow dome’ to watch. Haaaaa
Just watch video about to try now down in Tasmania
Fantastic onions, also makes an awesome Gibson.
Your the best Steve !
Brilliant Steve !! Thanks.
Welcome Mirette.. :)
Do you store the onions in the fridge while they pickle, or do you just leave them in the cupboard?
Just in a Larder/Cupboard
This question helped me
They’re pickled
@@Steve-Owens how long do they keep in a cupboard?
I just harvested a bunch of small bulbed onions and will do this. Thank you!
A year or 2..
Oh, mate I just pickle one onion with apple vinegar, Carolina pepper spice, Habanero pepper spice, black pepper but not minced and I sealed them with metallic lid. 4 weeks time.
Great recipe, I just made them exactly like you did but I am wondering if I should put them in the fridge or leave them out somewhere. So thankful to you for making an easy to do recipe such as this. We had a bumper crop of onions this year here in Newfoundland Canada and some are small in size and just right for this recipe,
hiya, i leave mine on the side and eat plenty, lol, i never put in fridge and they keep fine for a few weeks. hope this helps
You can keep them on the pantry shelf. The acid levels in malt vinegar is about 5% unlike other vinegars which has lower levels. At 5% it preserves and kills any nasty bacterias. This is how they preserved vegetables back-in-the-day.
I have been searching for an easy recipe for pickled onions and this is the best. I am going to try it now so that my family can enjoy them for Xmas. Thank you very much.
So trying these today !!
So so easy love it
Thank you! 😊
Good morning from Nova Scotia Canada,
Can't wait to try this recipe.
Made the pickled onions this afternoon. I had used the smaller pearl onions we get only his time of year. This means we will have to wait a whole year before I cam make them again. I absolutely adore pickled onions. I have my mum to thank for this...
You're welcome. They sound like they would be lovely.. lucky you 😉
Hello Steve . . . Please could you tell me how long these will last after the 6week pickling process - as giving for a Christmas gift! . . . & should they be kept in the fridge upon opening? Thank you in advance!
I keep them for several months but haven't tried longer, they get eaten too quickly. And I never keep them refrigerated.. but you can..
Thank you!!
Welcome!
Thanks for making this vid. I’m dabbling with pickling for the first time. I put a few perl onions into a vinegar brine with out boiling them, up until I saw this vid I was afraid that I screwed up the whole process. 😱 I’m so happy to know that I might have persevered their flavor instead. 😁 also I’m putting Coriander seed I’m my brine, have you had much success with coriander in your pickle making?
Coriander seeds are often in pickling spice mix when you buy it ready made, so no reason not.. most pickles are not pre boiled, that's a fairly modern event and in my opinion makes a mushy pickle I don't enjoy..
Thank you 🙂👋!
Super and easy
Thank you 🙂
Awesome video, nice n simple. Thanks Steve, you've got another subscriber.
Welcome Paul.. Steve
Hi Steve im new to pickling well this would be my first time to try, but i do have a question once you close the jar and turn upside down where do you store them until they are ready to eat. Do you store in pantry or do they have to be stored in fridge. And if stored in pantry how long can i store them thanks
In the pantry is my choice, they last for several months.
Good stuff, my onions turned out awesome. Can you use this exact method with other foods ?
You could try, it's simple pickling that works with most food
@@Steve-Owens will definitely try. Was just unsure if other veggies would keep like the onions
Interesting. How well does this recipe keep?
A year or 2
Love this recipe
i am making these again, beautiful
Glad you like them!
Would love to give these a try, however being coeliac i cannot have malt vinegar, what other vinegar would you reccommend? thanks.
You can use any vinegar that takes your fancy.
first video i came across that is so easy , all those other videos Iv'e watches are so complicated and so much fuss .
Going to the market today, hope the remember & buy onions honey🎈
Excellent and then we can all get in a Pickle :) X
Steve's Kitchen - My nephew loves onions. Think I'll make a couple smaller jars & give him some for Christmas. For big family meals I'd bake a large onion for him, can't remember what all I put in with the onion though. Worcester & garlic is about all my brain can figure, but there's probably 5 things I'm forgetting. He wouldn't share it with the other guys.
Looking forward to your recipes for these.
You & Michele have a great weekend honey❤️😘❤️
Steve's Kitchen - ok darling. Local stores don't have pickling spice in the winter. If I get to the co-op or spice market I'll get some🎈
What a great Idea, Pickled onions in a Nice Jar, Bit of Ribbon, I would be pleased as Punch :o) Good luck with those Spices Leslie :) X
looks great ,now I want some ....
I never thought you can make these pickles with normal onions we usually have tiny 'pearl onions' in the stores :) I'm excited to try this, I just need to get some malt vinegar :) thank you, great video as always ;)
Hi András, Looks like many of you will make along with me :o) Great!!
I trying some with the leftover jar and vinegar from the pickled banana peppers. hopefully a bit spicy.
Their going to be brilliant Onions Steve, (with a chunk off strong cheddar, Mmm,) I never add boiling water to mine either, or soak them, & I always use Malt vinegar too. Never not had that all important crunch. 😀 Take care, & Happy weekend too you. ❤🙂🐶
Happy weekend to you too Maxi :)
I’m new to pickled onions I bought edwards brand. Really nice and crispy it’s Belfast company not sure if they ship across the water.
Fehlburg pickled onions are my favourite
I made them this past weekend both regular vinegar & malt vinegar. So now just to wait
And then enjoy ☺️
@@Steve-Owens thank you
Yummo. Thanks Steve.
Thanks Steve for the prompt reply. My problem is I live in a very hot area of Australia and my pantry gets fairly hot. So how long is the shortest time to keep in a cupboard. I have air con but it doesn't seem to reach into the kitchen even though open plan
Just keep it in the Shade, do you have a cool Pantry, I used to live up in Queensland for many years, so I know what you mean but it should be fine in the Pantry or Pop them in the fridge, but really heat won't harm them much.
Thanks mate, how different does the malt vinegar taste to standard?
So easy
Love eating pickled onions but never tried making it.
This time, i have to with your recipe.
Thanks for sharing
Like your video I'll have to try those
Thanks Steve , i live in Thailand now and miss my pickle onions to go with my cheese
Found here the same malt vinegar you use Steve so on the job as we speak 😁😁👍👍
Love the jacket