Pickling onions are small, immature onions. They have white flesh and a sweet and pungent flavour. Pickling onions are perfect for pickling, or they can be used in any other recipe where onion flavour is desired.
Choose pickling onions with smooth, dry skin, free from soft patches or discolouration. Avoid any that have green shoots, as those may be too mature to provide the best flavour when pickled. Store in a cool, dry place for up to one month.
Preparation Tip: There are countless recipes for pickling onions, each with their own seasoning and flavour. Here are some tips to get the best results from any recipe:
- Peel the onions under water to reduce tears. If the onions are extremely potent, chew on a piece of bread as well.
- To keep the onions crisp, be sure to use cold liquids in every part of the pickling process.
- If softer onions are preferred, pack the onions in vinegar while the vinegar is still hot.
- Boiling vinegar will not only smell bad, but it will also pull the oxygen from the air. Make sure to do the pickling in a well-ventilated area.