Delia Smith Pickled Onions

Delve into the delightful world of preserving with Delia Smith's cherished pickled onions recipe, a classic addition to any British pantry. This guide will walk you through the essential steps, ingredients, and tips to master the art of pickling onions, drawing inspiration from the traditional methods shared by Delia Smith.

Delia Smith's Pickled Onions: A British Classic

Pickled onions are a quintessential British condiment, perfect for enhancing the flavors of cheeses, cold meats, and sandwiches. Delia Smith, a revered figure in British cooking, offers her expertise to bring you a recipe that balances the sharp bite of vinegar with the crispness of fresh onions.

Ingredients for the Pickled Onions

For this recipe, you'll need:

• 450g pink shallots, peeled: The choice of pink shallots adds a mild, sweet flavor.
• 570ml water and 50g salt: These are used to brine the shallots, ensuring they're well-preserved.
• 175ml sherry vinegar and 425ml white wine vinegar: The combination provides a complex acidity.
• 1 tablespoon coriander seeds: Adds a warm, citrusy note.
• 1 small bird's eye chilli: Introduces a spicy kick to the pickles.

Preparation Instructions

1. Brining the Shallots: Start by brining the shallots in a solution of water and salt for two days. This process is crucial for flavor absorption and preservation.
2. Vinegar Mixture: Simmer the sherry and white wine vinegars with coriander seeds and a bird's eye chilli. Let it cool completely.
3. Jar Preparation: Drain and dry the shallots before placing them in a sterilised jar. Pour the cooled vinegar mixture over the shallots, ensuring they are fully submerged.
4. Sealing and Storing: Seal the jar tightly and store it in a cool place for at least a month to allow the flavors to mature.

Storage and Reheating

Pickled onions are best stored in a cool, dark place like a pantry or cupboard. They do not require reheating but should be allowed to mature for at least three months before enjoying to let the flavors develop fully.

Nutritional Information

While specific nutritional information can vary, pickled onions are low in calories and fat. They provide a good source of vitamins, particularly vitamin C from the onions, and have a high sodium content due to the brining process.

FAQ about the Pickled Onions

Q: Can I use other types of onions? A: Yes, while pink shallots are recommended for their sweet flavor, you can use other small onions or pearl onions.

Q: How long can I store the pickled onions? A: Properly sealed and stored in a cool, dark place, pickled onions can last for several months to a year.

Q: Is it necessary to use both sherry and white wine vinegar? A: The combination of vinegars offers a depth of flavor, but you can adjust based on personal preference or availability.

Delia Smith's approach to pickled onions not only preserves the timeless appeal of this British staple but also invites you to make it your own. Whether served with a ploughman's lunch or as a flavorful addition to a cheeseboard, these pickled onions are sure to delight.

Original recipe by Delia Smith, available on Delia Online.