Pickled onions. They are great dividers. Love them, hate them, detest them. Where do you sit? And if you don’t happen to adore them, what is it about them that you struggle with? Let me guess … Is it the fact that the vinegar is sharp, that it hits you at the back of your throat, that it makes you cough a bit, that it leaves an unpleasant … well, vinegary, after taste? Or is it the onions? The last time you tried them were they a bit soggy with no bite – no crunch. Mmmmm, I thought so …
I’m going to be a bit bossy now. Try these pickled onions. You’ll be a convert.
They’re a family recipe – another one that originates from my Nan – and they are THE BEST EVER pickled onions. A bold statement, I know, but you’re going to agree for sure. You’ll find other more involved recipes if you look around, and also plenty of simpler ones too – but I can vouch for this fairly straightforward approach.
When I was growing up, these pickled onions were always a staple part of the Christmas menu – right up there with mince pies, ‘celery and walnut’ stuffing and cranberry sauce. A turkey sandwich on Boxing Day would have been naked without them.
And if you want to be ready with pickled onions at Christmas this year, you need to be sorting yourself out without too much delay….