Autumn Pickled Onions

Photo AM Minhall

Via the tech miracle which is Zoom, Robert rolled his eyes at me today.

This is not unheard of.

I take it in my stride.

The reason for the eye-rolling? The mention by me of ...

C H R I S T M A S

You see, I can't help myself. I was itching for September to be gone - partly because of the unseasonal warm weather - but mainly for that first glimpse of (now all plastic) tins of sweeties. You know the ones. Quality they are.

For the last three weeks I've been popping into a local artsy shop to see if their local designer festive cards were on display yet. Finally, I struck gold on Friday & as I paid for my purchases I told the woman at the till of my quest. Came the reply with a vague smile:

"Oh really, that's nice."

No eye roll but I suspect one occurred shortly after my departure.

So, to another autumnal tradition then .. 

Pickled Onions

For a one litre jar (make sure you sterilise it)

600g of brown pickling onions or shallots

2 tbsps oil

20g Bird Eye Chillies whole (or fewer, you decide how many depending on the taste of your beneficiaries)

100g Muscovado or Light Brown Sugar

200ml Apple or Cider Vinegar

50ml Balsamic Vinegar

3 tsps Rose Harissa Paste

2 tsps Salt (smoked salt is an interesting addition but the usual sort is just as good)

A few Bay Leaves

Top & tail your onions (this will take longer than you think but, then, that's the therapeutic joy of a repetitive job in the kitchen)

In a big pan, or two medium ones, get some water heating up to a simmer

Cook the trimmed onions for 5 to 7 minutes

Drain but leave some of the cooking liquor (100/150ml should do it)

Cool your onions (matron) then peel off the skins

Flirt with the naughty notion of putting some Christmas tunes on

The vinegars, brown sugar & that leftover liquor go into a saucepan on a light heat & stir before bringing to a gentle boil

Heat the oil in a large frying pan & add the onions, the Harissa, chillies & the salt

Keep everything moving in the pan

Introduce that sweet yet sour stock to the onions

Add the bay leaves

A couple of minutes is all the mixture will need on the hob

Carefully place the onions into the jar together with the chillies & bay leaves

Placing a funnel on top of the jar ladle the liquid in

A waxed disc on top before screwing the lid on

They'll keep for a year.

Which is more than can be said for my excitement as the impending Christmastide approaches.

AMM