I have a special liking for all things pickle. I have always, for as long as I can remember eaten gherkins, capers, onions, cornichons and olives by the jar full. So I guess my sour taste buds are fully functioning! I was the child who tried to steal everyone’s gherkin from their burger and who ordered a Ploughman’s lunch just to have the onions!
This is the reason why I have chosen to make Posh Pickled Onions. It is my entry to Vanessa Kimbell’s “Let Make Christmas” blogging event. Vanessa is also hosting the most fantastic event at Fortnum & Mason’s on November 18th, which I am lucky enough to be able to attend courtesy of WorkingLondonMummy. It is a food bloggers gift swap with entries being judged by my baking hero, Dan Lepard. How to impress Dan, that is the question plaguing me at the moment.
So my posh pickled onions aren’t actually stored in vinegar, but extra virgin olive oil. That is why I have deemed them to be posh, upmarket, fancy even. I like to eat them with a good slab of cheese, some coarse pate or even with a good butcher’s sausgae roll. The best bit about them is the oil, which must be mopped up and eaten with lots of crusty bread and a further sprinkle of sea salt. I also like to tip some of the oil onto my plate and add a splash of vinegar to get my sour kick. It may not surprise you to hear that my favourite sandwich as a child was a salt, oil and vinegar creation. Weird or not?!
The recipe has been adapted from Josceline Dimbleby’s ” The Almost Vegetarian “. Apologies to you if you read my last post as my chutney was also from this book. Why? I happen to love it and it has been treasured by me for many years ( but I’m not that old!). It reminds me of one of my favourite cooking jobs working for “Caroline’s Kitchen”. Sally and Simon introduced it to me about sixteen years ago and I have been using it ever since. I have replaced the shallots for pickling onions and added Bay leaves .
Posh Pickled Onions
Ingredients :~ Makes 2 jam jars
500g pickling onions
4tbsp wine vinegar
300ml extra virgin olive oil
10 dried red chillies (6 if they are large)
6 Bay leaves
Sea salt & Peppercorns
Put the peeled onions in a saucepan with the vinegar and enough water to cover.
Bring to the boil and simmer until the onions are soft (45 minutes approx)
Drain and coat them in the oil.
Place on a baking tray and put them under a hot grill.
Turn from time to time so the onions can get some colour but keep watching them or they will burn!
Place onions in a bowl and add the honey and salt.
Pack them into the jars. (Jars should be pre washed and sterilised)
Fill with the oil and split the chillies, peppercorns and Bay leaves between the two jars.
Cover and keep in a cool place until ready for Christmas or sooner if they are a gift to yourself!