Pickled onions are a British institution. Often found on the chip shop counter and next to the optics in the pub and served with classics such as a ploughman’s or a steak and kidney pie. We have even been known to put them in a martini!

They are a must on Boxing Day with a thick slab of gammon and leftover turkey (from Xmas Day) along with bubble & squeak (made from the leftover spuds and vege).

The English term ‘pickle’ first appeared around 1400 CE. It is from Middle English pikel, a spicy sauce served with meat or fish, borrowed from Middle Dutch or Middle Low German pekel (brine) but later referred to preserving in brine or vinegar.

Pickling onions is a worldwide thing. They are served as a small dish before the main in Hong Kong, as a side with oozy raclette in Switzerland and with ossenworst (a smoked minced beef) in Holland.

There are many different types of onions and pickled in many spices and brines. In Italy they use small pearl silverskin onions ‘maggiolina’ and in Mexico they use sliced red onions ‘cebollas encurtidas’. The pickling liquids vary from bitter orange juice to lemon and vinegar and different flavourings and spices are used such as turmeric and saffron.

But for me, nothing beats a crunchy, sweet, tangy yet sour shallot soused in Sarson’s malt vinegar infused with exotic Asian spices. Different spices may be used but, I'm sorry, the vinegar is non-negotiable.

Best made in November as the onions need 5 weeks to mature.
#Christmas