Tuesday, 29 November 2016

Cro, in a pickle.



Nearing the end of November means that a certain festive day is less than a month away. So, time to make pickled onions to accompany my Boxing Day cold Turkey.

In two week's time I'll prepare my pickled red cabbage; it requires less time to process, and as with the onions, is essential to accompany most cold meats.

Both my onion and red cabbage recipes are the same. Soak overnight in brine, drain, then cover with spiced red wine vinegar and some sugar. It couldn't be easier.

I should add that my other essential crimbo pickle, pickled walnuts, were prepared two years ago, and are now perfect.


And here are the little beauties. All's left is to bring on the Turkey. 





33 comments:

  1. Lovely Cro. I do like a nice pickled onion... which spices, may I ask? James

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    1. I just put a few peppercorns and a bay leaf in. I don't follow recipes with such things.

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  2. I do my red cabbage in a dry brine overnight and then in the morning rinse, cover with vinegar and add a few peppercorns.

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    1. Much the same. I do mine in a wet brine. I only do a small amount; just for the 'festive season'.

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    2. It doesn't keep too well. I do it as and when in small amounts through the winter months because I do rather like it and always two weeks before Christmas ready for my cold turkey.

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    3. I find it loses its crispness and colour even after about 2 weeks. As you say; make little, eat quickly.

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    4. So this is just a quick pickle that both of you make ? or do you go the whole canning route.
      I was hoping you would post this again so I could try it. Thank You.

      cheers, parsnip

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    5. The pickled red cabbage doesn't last. It is designed to be eaten quite quickly. I sometimes even make it in the morning to be eaten at lunchtime!

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  3. Looking good. I'll have to buy some onions today and do mine. I use honey instead of sugar but same routine. As you say, so easy. Must try pickled walnuts. Or I would if our tree hadn't died.

    By the way, may you and Bok have many more happy years together.

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    1. Thanks Alien. Bok has always been a very healthy dog, so his prospects are good. Our late Labrador (Monty) seemed to be ill from the beginning, and didn't last long. RIP.

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  4. They look delicious. I have a strange feeling they do not last long once opened.
    Greetings Maria x

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    1. I don't do many at each go, so they disappear pretty quickly. I'd do more but the peeling is very nasty on the eyes!

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  5. We here remember Monty too.
    I shall try to pickle onions,looks interesting.

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    1. Lovely with strong Cheddar cheese too.

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  6. Yum! I've only ever pickled eggs with beetroot & onions. Very tasty & rather eye-catching.

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    1. I love pickled eggs; I must do some.

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  7. I'll eat many pickles but onions would finish me off, I'd probably die from indigestion or just explode. My wife will sit happily and eat a whole jar of mixed pickles though.

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    1. I only eat 2 or 3 at a sitting. They could well cause explosions!

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  8. I prefer the Boxing Day dinner to the Christmas Dinner if I am honest.

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    1. I love roasted Turkey; hot or cold. Luckily Lady Magnon does too.

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  9. Lovely ! Do you use the "proper" small pickling onions?
    Must confess to buying my onions and red cabbage ready made, not the same I know, but I'm the only one who eats them, and a jar takes me a while to finish. My mother used to pickle onions, cabbage, walnuts, and make piccalilli, but I don't remember if she ever did eggs.

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    1. I just buy small round onions. 'Pickling Onions' as such don't exist here, where pickles are almost limited to just 'Cornichons'. I did make Piccalilli one year, but my enthusiasm soon waned.

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  10. I love onions in most forms but I just can't get a taste for pickled onions. I've still got tons of cherry chutney to go with my cold turkey. No vegan roast for me!

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    1. Veggie/Vegan is OK for a day or two, but I soon get meat cravings. I've got lots of Yellow Cherries in my freezer; I thought Clafoutis, but maybe some Chutney would be good too.

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  11. As Sue, I have not a taste for pickled onions, in fact I don't even like them raw, but on the best meal of the year when we go 'cold turkey' it has to be with bubble 'n squeek and a good quality brown or yellow pickle.

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    1. It's a good thing that we don't all have the same taste, otherwise there would be a mountain of Bread and Butter Pudding building up somewhere.

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  12. Many decades ago my wife and I decided to pickle loads of shallots or small onions. Peeling shallots (which, unfortunately, several of my recipes require) is not and never has been a job to which I look forward. My wife as of the same view. I was, therefore, never forgiven when I managed to sprain my thumb the day of the great pickling. We had a LOT of shallots!

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    1. These small Onions that I use are VERY eye watering. I have to keep taking breaks on account of my streaming eyes.

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  13. AH HA !!!! You have mentioned Christmas !!!!
    All sounds deliciously delicious .... you put me to shame. XXXX

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    1. I only hinted at it Jacqueline. I shall try not to 'hint' again for a while.

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  14. Ah pickled onions and red cabbage - two of my essentials for cold turkey too. THANKS for the reminder.

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    1. I think we can forget all other pickles; but these two are a MUST.

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