I really like pickled onions. Actually I like pretty much anything pickled. If there’s are a jar of pickled onions in the fridge I will randomly snack on them like they are bowl of chips in the middle of the table.
Pickle Club – make pickles, bring everyone together, trade pickles, laugh and eat. Repeat. Highly recommended with beer and wine. Set one up with your friends!
Naturally it was only inevitable before I tried pickling onions. Being the proud member of a little pickle club here in Perth also encourages me to play with pickles.
Wait, that sounded wrong. Let’s move on.
So I tried this recipe for Stout Pickled Onions that I found at a fun food blog called One Tomato, Two Tomato and followed almost all the directions, I excluded juniper berries because I didn’t have any. I only made one little jar and gave it away at pickle club so I never tasted it but apparently it was quite good.
My second attempt had a few more changes – apple cider vinegar instead of white vinegar and I threw in some fennel seeds too, it seemed like a good idea. The fennel came out stronger than I had thought given the smaller amount compared to the other spices but it didn’t dominate the flavours. I used Coopers Best Extra Stout as the beer in the recipe because:
a) it is seriously tasty – black coffee and chocolate, with a silky mouth feel and just a little bit feisty,
b) easily found in most bottle shops, and
c) I can buy a big bottle and have plenty left over to keep me company as I pickle.
This recipe was enough for a 700g jar –
8 small brown pickling onions
330ml Coopers Best Extra Stout
3/4 cup apple cider vinegar
1 tablespoon salt, sugar, black mustard seeds, coriander seeds
1/2 tablespoon fennel seeds
Slice the ends off the onions and peel skin off. Put beer and cider into saucepan and bring to boil. Stir in sugar and salt until it dissolves. Remove from heat, add onions and all your spices. Stir occasionally until onions start to feel a little softer.
Remove onions and place in jar, pour liquid over the top to cover. I had a little leftover liquid so I made sure to strain all the spices and pack those into the jar as a priority! Screw lid on tight, leave to cool before putting in fridge. These were good to go after about 3 days.
Please note I don’t have a lot of pickling experience so I haven’t mentioned anything about sterilising jars or how long these will keep. I don’t think these will last long in my house anyway cause I’ll eat them all in two weeks so I figure I’m safe.
Next time I think I’ll throw in some fresh Thai chillies …