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Hot Whole Onion Pickle

I love pickled onions, and had an idea...

Sort of used some of the ideas frydad had posted for piklese and other variations of pickled onions i have bought.

What you will need:

1. Jars to fit whole onions in
2. Whole onions to fit in jars (I wanted to do normal size onions instead of the tiny ones that are normally used)
3. Your own choice of chillis / peppers - the more colour variety the better it will look ( I used some bhut jolokia, naga morich, bell, cayenne, Orange habanero, red habanero, aji limon, green prik kee noo)
4. Vinegar
5. Salt
6. Whole Peppercorns
7. Cloves
8. Yellow Mustard Seeds
9. Black Mustard Seeds - optional
10. Coriander seeds - optional
11. Cumin Seeds - optional

You could vary this quite a bit and could add all sorts of other stuff..

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When you de-skin the onions cut a slit to the centre to allow the goodness to seep in, put them in jars with teh chillis cut up. Throw in the rest of the stuff to taste.
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I thought they needed something green so I used some green prik kee noo's .. these things are tiny but pack a punch.
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Give them a jiggle and do a little dance and stick in the fridge for a few days .. fish out the whole onions and enjoy!
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Wow. Very nice. I have to say though that pearl onions would be a lot easier to pop out with a fork...just take what you need.
 
JayT said:
I can't imagine the pickling would go too far into the onions. Let us know how this turns out.
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I always slice my onions before I throw them in the jar because that's the way I'm going to use them anyway. Usually takes about three days for them to become magically delicious. J might be right to an extent. I can see having to wait weeks-months for those things to pickle all the way. But I'll give it to you, Frenz... those full jars DO look pretty.
 
JayT said:
I can't imagine the pickling would go too far into the onions. Let us know how this turns out.
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I think it is only a matter of time until they soften up.. maybe a week tops. That's why I put a slit right into the centre of the onion.. I will let you know how they turn out in a few days.

Roguejim said:
Wow. Very nice. I have to say though that pearl onions would be a lot easier to pop out with a fork...just take what you need.
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Yes but I wanted to scoff a couple of whole onions like apples...

SumOfMyBits said:
I always slice my onions before I throw them in the jar because that's the way I'm going to use them anyway. Usually takes about three days for them to become magically delicious. J might be right to an extent. I can see having to wait weeks-months for those things to pickle all the way. But I'll give it to you, Frenz... those full jars DO look pretty.
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Cheers.. i have been doing the same slicing onions and pickling but wanted to step outside the boundaries...
 
All I can say is that is a whole lot of hot onion I just shoved in my mouth - tested just over a week.. which was good.

Turned out really good as I was hoping and the vinegar mix penetrated all the way through.. with the help of the cut I made.
I will be doing this again, nothing like chowing into a whole onion - the ladies love it.
 
Me old Da used to make 3-4 huge jars of pickled onions a year.

HIs method is to brine medium sized onions overnight. Rinse. Shove into sterilised pickling jars with mason lids.

Bring to a boil malt vinegar and pickling spices, cool to room temp and pour over onions leaving an inch or so of head space.

Placed in a dark cool cupboard for a couple of months.
 
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