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Time to pickle my onions

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By (user no longer on site) OP   
over a year ago

Ok Fabbers, it’s approaching time to do my pickled onions again. Last year I did Scotch Bonnet & Tabasco and Balsamic vinegar & honey variations. I was wondering if anyone has any other flavours they are partial to with a chunk of cheese and some cheese biscuits?

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By (user no longer on site)
over a year ago

Oooh I’m currently eating pickled onion monster munch, kinda apt.

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By (user no longer on site) OP   
over a year ago


"Oooh I’m currently eating pickled onion monster munch, kinda apt."

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By (user no longer on site)
over a year ago


"Ok Fabbers, it’s approaching time to do my pickled onions again. Last year I did Scotch Bonnet & Tabasco and Balsamic vinegar & honey variations. I was wondering if anyone has any other flavours they are partial to with a chunk of cheese and some cheese biscuits?"

Don’t do it!... go outside instead

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By (user no longer on site)
over a year ago

Mmmm I like pickled onions

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By *risky_MareWoman
over a year ago

...Up on the Downs

Shallots....just sayin'

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By *ihimbiherCouple
over a year ago

lightwater

Marmite and vinegar

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By (user no longer on site)
over a year ago

Can you send me a jar?

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By *innie The MinxWoman
over a year ago

Under the Duvet


"Ok Fabbers, it’s approaching time to do my pickled onions again. Last year I did Scotch Bonnet & Tabasco and Balsamic vinegar & honey variations. I was wondering if anyone has any other flavours they are partial to with a chunk of cheese and some cheese biscuits?"

Oh man, a crisp pickled onion is a thing of beauty.Well done sir.

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By *andonmessMan
over a year ago

A world all of his own

I can remember when my mum used to do pickled onions, they were bloody lethal by about February

Assuming that there were any left of course

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By (user no longer on site) OP   
over a year ago


"Can you send me a jar?"

Lol, I originally started by making myself a jar for Christmas time, this has gradually grown to me making about a dozen demi-jars each year for friends & family

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By (user no longer on site) OP   
over a year ago


" Oh man, a crisp pickled onion is a thing of beauty.Well done sir."

And the left over vinegar on chips is so amazing!!

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By (user no longer on site)
over a year ago


"Can you send me a jar?

Lol, I originally started by making myself a jar for Christmas time, this has gradually grown to me making about a dozen demi-jars each year for friends & family"

How can I become a friend or family member?

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By (user no longer on site) OP   
over a year ago


" How can I become a friend or family member?"

Well to say I’m gutted is an understatement, I was just exploring ways and realised I’m outside your age range by 5 years, so it doesn’t look like you can lol

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By *ueen of sleezeWoman
over a year ago

Yorkshire


" How can I become a friend or family member?

Well to say I’m gutted is an understatement, I was just exploring ways and realised I’m outside your age range by 5 years, so it doesn’t look like you can lol"

Well if your taking order i will put my name forward xx

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By *ensuallover1000Man
over a year ago

Somewhere In The Ether…

I tried making pickled eggs once. Something obviously went slightly wrong though as they ended up tasting like pickled shit

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By *icentiousCouple
over a year ago

Up on them there hills

Get a tub about the size of a biggish takeaway container.

Slice an onion (chunky) and put a layer in the bottom. Sprinkle a tablespoon of sugar and a good dusting of cayenne pepper.

Add another layer with sugar and cayenne and then another layer.

Add three cloves, heaped teaspoon of mustard seeds, half a teaspoon of salt.

Fill the container with boiling water until it is halfway, then top up with malt vinegar. Shake Then taste and add more sugar or pepper to your taste.

Will be ready in a few hours, however is better the more you leave it.

When the onions are finished, slice some more, blanch them in boiling water, put into the liquor and place in the fridge for twelve hours.

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By (user no longer on site) OP   
over a year ago

Interesting method, I do mine differently. I could post the recipe, but then I would have to kill you all

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