Note: The pickled halved red bullet chilies lost they heat/spiciness during the pickling process and I happily munched on them with a smile.
[dropcap]Yes[/dropcap] it’s true, these moreish looking pickled onions taste as good as they look. And because the recipe is a spin on an already tried and successful recipe, it didn’t come as a huge surprise just how juicy and succulent they turned out to be. Yet still, for 1 whole month I awaited with anticipation – looking forward to tasting them to see the difference if any, compared to their predecessor. Fortunately, the standard waiting time was well worth it.
I was so impressed with grandma’s pickled onions that I wanted to make pickled onions a staple on our kitchen shelf. However, what bothered me somewhat was the 3 day brining process. Yes, just another first world dilemma!! And it’s not exactly a difficult process, but it did add extra time to the frustration of having to wait for the pickled onions to be ready to eat.
As the photos of the KISS pickled onions below illustrate and as I can vouch, the involved 3 day brining process is not necessary and can be successfully simplified. The KISS recipe reduces the important brining time from 3 days to just 1 hour. Although, I should mention that the pickling onions that I used in the recipe were exceptionally small which might explain why the recipe worked so well. Ergo, if you’re using standard pickling onions or ordinary onions (chopped in half), you might need to add a few extra hours to the brining time. Easy, right?!
I’m very happy with how the KISS pickled onions turned out and I’m glad I experimented with the shorter brining time. I do hope you’ll give the recipe a try next time you find some pickling onions. They’re great as a snack or served on an antipasto platter/cheese plate, or sliced and added to sandwiches, salads, etc. They’re super juicy and deliciously addictive!! You can find the easy step by step recipe here.
Note: The left over malt vinegar pickling liquid can be used as a dressing in salads or to splash on fish and chips. Yumm!! bigsmile I still have the traditional lacto-fermented pickled onions fermenting/pickling away in the cupboard and they’re looking very good. They’re whiter compared to the KISS/malt vinegar pickled onions but I’m sure they’ll be extremely tasty too! Stay tuned for an update on them soon.
You are the pickling QUEEN! I have friends that love pickling and I sent them your blog and they love it!!
Hi Nagi,
Thanks for your comment. Lol, yes, I love my pickles, most types of pickles I think. They have such a wonderful character – intense flavour, smell and texture! :) More pickling recipes are on their way. Thanks for sharing the blog to your mates, I really appreciate it. Hope you’re well and have a fab weekend! :)
Yum. These look amazing. And great tip about re-using the malt pickling vinegar too!
Hi Helen,
Thanks for your comment. I’m a massive fan of home made pickled onions now and these KISS ones are awesome! Yes, the spiced malt vinegar is great to keep in the fridge and use as dressing/sauce. I hate to waste things. :)