On Tue, 17 Mar 2009 13:23:34 -0700, Bob Terwilliger wrote:
>
> Since I learned that corned beef and cabbage is not an authentic Irish dish,
> I decided not to have it this year. But Lin is going out to buy corned beef
> anyway, since the prices are so low. We'll have it sometime in the near
> future, and I'm positive that corned beef hash will be made shortly
> thereafter. I like corned beef hash with poached eggs and a mild mustard.
> Tonight's menu is:
>
> Cheddar with Sage
> Pickled Onions
> Irish Soda Bread
>

how did you do the pickled onions, bob?

your pal,
blake

blake wrote on Wed, 18 Mar 2009 17:01:54 GMT:

> On Tue, 17 Mar 2009 13:23:34 -0700, Bob Terwilliger wrote:
>>
>> Since I learned that corned beef and cabbage is not an
>> authentic Irish dish, I decided not to have it this year. But
>> Lin is going out to buy corned beef anyway, since the prices
>> are so low. We'll have it sometime in the near future, and
>> I'm positive that corned beef hash will be made
>> shortly thereafter. I like corned beef hash with poached eggs
>> and a mild mustard. Tonight's menu is:
>>
>> Cheddar with Sage
>> Pickled Onions
>> Irish Soda Bread
>>
> how did you do the pickled onions, bob?

I'm not Bob, but I was given a recipe for English Pub Onions on this ng.
They were great but took a month (really!) to prepare so I usually steel
myself and pay the excessive store prices when I want them.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 18 Mar 2009 17:13:04 GMT, James Silverton wrote:

> blake wrote on Wed, 18 Mar 2009 17:01:54 GMT:
>
>> On Tue, 17 Mar 2009 13:23:34 -0700, Bob Terwilliger wrote:
>>>
>>> Since I learned that corned beef and cabbage is not an
>>> authentic Irish dish, I decided not to have it this year. But
>>> Lin is going out to buy corned beef anyway, since the prices
>>> are so low. We'll have it sometime in the near future, and
>>> I'm positive that corned beef hash will be made
>>> shortly thereafter. I like corned beef hash with poached eggs
>>> and a mild mustard. Tonight's menu is:
>>>
>>> Cheddar with Sage
>>> Pickled Onions
>>> Irish Soda Bread
>>>
>> how did you do the pickled onions, bob?
>
> I'm not Bob, but I was given a recipe for English Pub Onions on this ng.
> They were great but took a month (really!) to prepare so I usually steel
> myself and pay the excessive store prices when I want them.

i did clip and save your recipe, james, but i haven't tried it yet. but
another wouldn't hurt.

your pal,
blake

blake asked:

> how did you do the pickled onions, bob?

It was an experiment, based on the recent discussion about the Food Tumbler,
which made me wonder if vacuum-packing could expedite the pickling process.

I used the little "boiling" onions: Peeled and the root end cut off, but
otherwise left whole. About a cup and a half of cider vinegar, then added
sugar and salt until the brine tasted "right". Added the onions, brought the
brine to a boil, then let it cool to room temperature in the pan. Put the
brine and onions into a FoodSaver bag and vacuum-packed it. This process was
completed around 8:00 AM. By 5:45 PM, the onions were nicely pickled.

Bob

Bob wrote on Wed, 18 Mar 2009 12:30:52 -0700:

>> how did you do the pickled onions, bob?

> It was an experiment, based on the recent discussion about the
> Food Tumbler, which made me wonder if vacuum-packing could
> expedite the pickling process.

> I used the little "boiling" onions: Peeled and the root end cut off,
> but otherwise left whole. About a cup and a half of cider
> vinegar, then added sugar and salt until the brine tasted
> "right". Added the onions, brought the brine to a boil, then
> let it cool to room temperature in the pan. Put the brine and onions
> into a FoodSaver bag and vacuum-packed it. This process
> was completed around 8:00 AM. By 5:45 PM, the onions were
> nicely pickled.

The time producing part of the process in the original recipe is the
long brining time. If I ever get a vacuum sealer, I'll have to try it to
see if the texture comes out as I want it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 18 Mar 2009 12:30:52 -0700, Bob Terwilliger wrote:

> blake asked:
>
>> how did you do the pickled onions, bob?
>
> It was an experiment, based on the recent discussion about the Food Tumbler,
> which made me wonder if vacuum-packing could expedite the pickling process.
>
> I used the little "boiling" onions: Peeled and the root end cut off, but
> otherwise left whole. About a cup and a half of cider vinegar, then added
> sugar and salt until the brine tasted "right". Added the onions, brought the
> brine to a boil, then let it cool to room temperature in the pan. Put the
> brine and onions into a FoodSaver bag and vacuum-packed it. This process was
> completed around 8:00 AM. By 5:45 PM, the onions were nicely pickled.
>
> Bob

interesting, thanks.

when i get around to trying something, i'm going to use frozen pearl onions
(defrosted, of course). i haven't seen anyone say you could do this, but i
haven't heard you couldn't, either.

i did some refrigerator pickles with frozen cauliflower that turned out
tolerably well. (the brine i came up with was a little too sweet.)

your pal,
blake