Perfectly plump juicy pickled delights. These are so moreish to munch on by themselves or with your favorite bevvy.
It’s time again folks – time to taste test one of my pickled delights – this time it’s grandma’s pickled onions – can you believe it? Today marks the 31st day since they were preserved on the 29th of January which you can read here, and I’ve been so excited to taste/nom them – which I finally did today with glee.
The recipe involved the preparing/soaking of the onions in a brine solution for 3 days before finally preserving them in a glass jar with the malt vinegar/aromatics mixture. This was a time-consuming process but well worth the effort I believe because today, the final pickled onions spoke for themselves (not literally) – the moreish onion balls were beautifully coloured and saturated in intense juicy flavours, and plump and firm and full of crunchiness with every bite.
The pickled onions tasted so damn good – if I may say so myself. They’re perfect bite size balls of moreishness with just the right amount of acidity/sourness/sweetness. They’re plump, firm and packed full of flavours and reminded me why I found them so delicious in the first place.
I sliced them in half and served them on a platter with other store-bought delights, including smoked chicken, Jarlsberg cheese, olives, stuffed baby capsicum and Jatz crackers – a wonderful offering for a great afternoon tea, complemented with a refreshing glass of crystal white wine.
Initially, I took out a dozen of onions to taste/photograph for this post, but after my partner and I started eating them, we couldn’t stop and before we knew it, the dozen were all gone, so we chopped up another dozen and continued to enjoy them without any trouble at all.
Surprisingly, hours later after eating a copious amount, we did not experience any burps or flatulence; so not only are these pickled onions delicious to eat – they’re also socially friendly and are good to go.
If you get the chance folks, be sure to give this recipe a try – it’s fun and easy to make/follow and totally delicious and addictive too.
By the way, happy Mardi Gras! Wherever you are and however you’re celebrating it, have a fabulous time!
I sliced the picked onions in half and served them with smoked chicken, Jarlsberg cheese, olives, stuffed baby capsicum and Jatz crackers – complemented with a glass of icy cold white wine – t’was our tasty afternoon tea.
From botton to top – a Jatz cracker – a piece of Jarlsberg cheese – a slice of grandma’s pickled onion – a piece of smoked chook – a mr. blob of cream cheese filling from the inside of the stuffed baby capsicum – and a sprig of coriander on top – perfect bite size canapé! nom.