Pickled Onions
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Pickled Onions
Finland (and there abouts)
  -   Hillosipulit
Makes
Effort:
Sched:
DoAhead:  
1 lb  
**
5 days  
Must
A popular appetizer everywhere, pickled onions are easy to make but need time to mature. Use the smallest onions you can find - less than 1-1/4 inch is best.



2
3
1/4
------
2-1/2
1/2
3
1/2
1/8
12
------
#
c
c
---
c
c
T

in

---
Onions, tiny (1)  
Water
Sea Salt
-- Marinade
Vinegar (2)
Water
Sugar (3)
Blade Mace
Ginger
Peppercorns
-------------
  1. Peel ONIONS taking as little as possible off the ends so they stay whole. This is much easier and less tearful if you blanch the onions in rapidly boiling water - 1-1/2 minutes for boilers, less for pearls. Place peeled Onions in a heat-proof bowl.
  2. Bring Water to a boil and dissolve Salt in it. Pour boiling water over the onions and let them soak for about 12 hours at room temperature.
  3. Crush Mace, slice Ginger and mix All Marinade items. Bring to a boil and simmer about 3 minutes
  4. Drain Onions and add to Marinade. Bring to a boil and simmer until half cooked but still fairly crisp
  5. Put up Onions in sterile jars and pour Marinade over. Let sit in a cool place for 4 days or so before serving.
NOTES:
  1. Onions:   Pearl onions are ideal, but they're scarce around here and expensive. I pick out the very smallest from a bin of boiling onions.
  2. Vinegar:   Distilled white vinegar is called for but others will also work.
  3. Sugar:   Turbinado sugar preferred. The pattern recipe called for over 4 times the amount of sugar I call for here. I made my first batch with 1/2 the amount called for and the onions were still almost too sweet to eat.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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