That other thread is at a point where it is going in a few too many
directions for me to know where to put this-- so here's a new subject
line that seems more appropriate to my experience.

1. It seems there are as many recipes for pork pie as there are for
meatloaf. The only constant seems to be pork wrapped in a pastry.

2. thanks to Christopher for starting the conversation-- and to Janet
for posting the first recipe that drew me in.

3. After looking at a dozen recipes- I think all of them from UK
sites- I decided to adapt the filling & jelly from one, and the pastry
from another. The filling and jelly from this site
http://www.bbc.co.uk/food/recipes/raisedporkpie_684 [the one Janet UK
posted] appealed to me for having the best texture and seasoning.

The more I read, the more I thought that a hot water/lard pastry would
be the best way to go for hand pies that I decided I wanted. Hand
pies make portioning and freezing a piece of cake. pie?]

This fellow make a less interesting filling-- but his pies looked
nice- [James Martin]
http://www.bbcgoodfood.com/recipes/1...mini-pork-pies

So off I went. I did the jelly one day [all day], chopping, grinding
and seasoning the filling while it simmered. - and did the pastry,
assembly and baking the next.

Son ate his at room temp-- I had mine chilled from the fridge. We
liked them with a Mango Chutney I found in the fridge- or with some
good mustard. I had another [cold] for lunch today with some of my
chili relish. Again delicious.

The next one I eat I'm going to heat and may not 'dress' it with
anything. the Canadian bacon I used was some I made last summer & it
saturates the pie with a good smoky base. [I might try some Mae Ploy
with it]

I won't make my own jelly next time as I doubt I used a cup in the
dozen pies- Most are completely solid- a couple had some room on top.

Is the jelly a noticeable presence in 'real' pork pies?

Here are the recipes as I will do them next time. I'll grind the
meat instead of using the food processor-- and I'll do the pastry in 2
batches. I ended up kneading the big batch-- then had to keep 1/3
of it warm/moist for a while- so I'll see if a smaller batch mixes
easier.

My Pork Pies
Filling and jelly based on;
Raised pork pie
http://www.bbc.co.uk/food/recipes/raisedporkpie_684

For the jelly
2 hocks
2 carrots
2 onions
2 bay leaves
2 celery stalks
4 branches parsley
1 tsp dry thyme
24 black peppercorns
8 cloves

Cover with water- Bring to boil, then simmer 8 hours. Strain
through colander. Simmer to reduce to 1 quart. Strain through
cloth. Cool to be sure it 'gelled'.

For the filling
2½ lb boned pork shoulder
8oz Canadian bacon
1 tsp salt
1 tsp black pepper
1 tsp poultry seasoning
½ tsp pumpkin pie spice
½ tsp freshly grated nutmeg
½ tsp ground allspice
2oz can of anchovies, drained & mushed
1 tsp tomato paste
salt and freshly ground black pepper

Cut the pork and bacon into ½in pieces. Run half of the pork and 2oz
of the bacon through a food grinder with coarse blade.

Mix all together with spices.

The pastry
Adapted From Mini Pork Pies
http://www.bbcgoodfood.com/recipes/1...mini-pork-pies
[James Martin]
First-
140g lard
175ml water
500g AP flour
½ Tbl table salt

Next
70g lard
85ml water
250g AP flour
1 tsp salt

oil , for greasing tins
2 eggs , lightly beaten

Grease 12 large muffin tin holes. And place a strip of parchment in
each to make them easier to remove.
Bring the first batch of lard and water to the boil in a small pan.
Sieve the flour into a food processor and add salt. While processor is
on, pour in lard and water mix, then blend until you have a smooth
dough.
Divide into 12 equal pieces-- Roll them out on a floured surface to
about 1/8"thick - work quickly as the dough is easier to work with
when warm.
Line each hole of the tin with the circles, pushing them in with
your fingers and leaving a slight overhang.
Heat oven to 360 and put in a baking tray. Divide filling between
pastry cases, pushing down lightly.
Mix next batch of pastry and roll out on a floured surface and stamp
out 12 circles for tops. Poke ½" hole in center of each.
Brush edges of filled cases with egg, then put lids on top. Pinch
together and crimp the edges with a fork. Brush tops with beaten egg.
Bake in oven for 30 mins, then remove the tin and tray, raise oven
temp to 400F and take the pies out of the holes. Brush the sides and
top again with egg and place directly onto the baking tray. Bake for
25-30 mins until the sides are set and tops a deep golden color.
Remove and cool on a wire rack.
xxxxxxxxx

I welcome comments- criticisms- hints- tips. . .

Jim

apols for top posting, but I didn't want to chop your post

I don't know anyone here who heats up a pork pie! Heck all the jelly would
melt!!! We always eat our chilled.

What you made sounds really good and I am tempted to make it myself)

Well done.

"Jim Elbrecht" > wrote in message
...
> That other thread is at a point where it is going in a few too many
> directions for me to know where to put this-- so here's a new subject
> line that seems more appropriate to my experience.
>
> 1. It seems there are as many recipes for pork pie as there are for
> meatloaf. The only constant seems to be pork wrapped in a pastry.
>
> 2. thanks to Christopher for starting the conversation-- and to Janet
> for posting the first recipe that drew me in.
>
> 3. After looking at a dozen recipes- I think all of them from UK
> sites- I decided to adapt the filling & jelly from one, and the pastry
> from another. The filling and jelly from this site
> http://www.bbc.co.uk/food/recipes/raisedporkpie_684 [the one Janet UK
> posted] appealed to me for having the best texture and seasoning.
>
> The more I read, the more I thought that a hot water/lard pastry would
> be the best way to go for hand pies that I decided I wanted. Hand
> pies make portioning and freezing a piece of cake. pie?]
>
> This fellow make a less interesting filling-- but his pies looked
> nice- [James Martin]
> http://www.bbcgoodfood.com/recipes/1...mini-pork-pies
>
> So off I went. I did the jelly one day [all day], chopping, grinding
> and seasoning the filling while it simmered. - and did the pastry,
> assembly and baking the next.
>
> Son ate his at room temp-- I had mine chilled from the fridge. We
> liked them with a Mango Chutney I found in the fridge- or with some
> good mustard. I had another [cold] for lunch today with some of my
> chili relish. Again delicious.
>
> The next one I eat I'm going to heat and may not 'dress' it with
> anything. the Canadian bacon I used was some I made last summer & it
> saturates the pie with a good smoky base. [I might try some Mae Ploy
> with it]
>
> I won't make my own jelly next time as I doubt I used a cup in the
> dozen pies- Most are completely solid- a couple had some room on top.
>
> Is the jelly a noticeable presence in 'real' pork pies?
>
> Here are the recipes as I will do them next time. I'll grind the
> meat instead of using the food processor-- and I'll do the pastry in 2
> batches. I ended up kneading the big batch-- then had to keep 1/3
> of it warm/moist for a while- so I'll see if a smaller batch mixes
> easier.
>
> My Pork Pies
> Filling and jelly based on;
> Raised pork pie
> http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>
> For the jelly
> 2 hocks
> 2 carrots
> 2 onions
> 2 bay leaves
> 2 celery stalks
> 4 branches parsley
> 1 tsp dry thyme
> 24 black peppercorns
> 8 cloves
>
> Cover with water- Bring to boil, then simmer 8 hours. Strain
> through colander. Simmer to reduce to 1 quart. Strain through
> cloth. Cool to be sure it 'gelled'.
>
> For the filling
> 2½ lb boned pork shoulder
> 8oz Canadian bacon
> 1 tsp salt
> 1 tsp black pepper
> 1 tsp poultry seasoning
> ½ tsp pumpkin pie spice
> ½ tsp freshly grated nutmeg
> ½ tsp ground allspice
> 2oz can of anchovies, drained & mushed
> 1 tsp tomato paste
> salt and freshly ground black pepper
>
> Cut the pork and bacon into ½in pieces. Run half of the pork and 2oz
> of the bacon through a food grinder with coarse blade.
>
> Mix all together with spices.
>
> The pastry
> Adapted From Mini Pork Pies
> http://www.bbcgoodfood.com/recipes/1...mini-pork-pies
> [James Martin]
> First-
> 140g lard
> 175ml water
> 500g AP flour
> ½ Tbl table salt
>
> Next
> 70g lard
> 85ml water
> 250g AP flour
> 1 tsp salt
>
> oil , for greasing tins
> 2 eggs , lightly beaten
>
> Grease 12 large muffin tin holes. And place a strip of parchment in
> each to make them easier to remove.
> Bring the first batch of lard and water to the boil in a small pan.
> Sieve the flour into a food processor and add salt. While processor is
> on, pour in lard and water mix, then blend until you have a smooth
> dough.
> Divide into 12 equal pieces-- Roll them out on a floured surface to
> about 1/8"thick - work quickly as the dough is easier to work with
> when warm.
> Line each hole of the tin with the circles, pushing them in with
> your fingers and leaving a slight overhang.
> Heat oven to 360 and put in a baking tray. Divide filling between
> pastry cases, pushing down lightly.
> Mix next batch of pastry and roll out on a floured surface and stamp
> out 12 circles for tops. Poke ½" hole in center of each.
> Brush edges of filled cases with egg, then put lids on top. Pinch
> together and crimp the edges with a fork. Brush tops with beaten egg.
> Bake in oven for 30 mins, then remove the tin and tray, raise oven
> temp to 400F and take the pies out of the holes. Brush the sides and
> top again with egg and place directly onto the baking tray. Bake for
> 25-30 mins until the sides are set and tops a deep golden color.
> Remove and cool on a wire rack.
> xxxxxxxxx
>
> I welcome comments- criticisms- hints- tips. . .
>
> Jim
>
>

--
--
http://www.shop.helpforheroes.org.uk/

On Mon, 04 Feb 2013 16:01:03 -0500, Jim Elbrecht >
wrote:

>That other thread is at a point where it is going in a few too many
>directions for me to know where to put this-- so here's a new subject
>line that seems more appropriate to my experience.

snip methods and recipes
>I welcome comments- criticisms- hints- tips. . .
>
>Jim
>
I admire the amount of work you put into this project. As a pioneer,
you certainly helped clear the way for me. The only thing I will do
differently is to use a pressure cooker to reduce the amount of time
involved in making the jelly. Thanks for your post, I've saved it
all.
Janet US

In article >,
says...

snip cooking, well done Jim

> Is the jelly a noticeable presence in 'real' pork pies?

Visually when you cut the PP you should see much more pork than
jelly, but still see little pockets of set jelly and taste them

Janet UK

"Ophelia" > wrote in message
...
> apols for top posting, but I didn't want to chop your post
>
> I don't know anyone here who heats up a pork pie! Heck all the jelly
> would melt!!! We always eat our chilled.
>
> What you made sounds really good and I am tempted to make it myself)
>
> Well done.
>


Agreeing with Ophelia here, if you were to heat a traditional pork pie you
would have a hand fully of runny jelly. The last one I ate was on a 40c day
and the jelly was on the plate before I finished it.
Having said that the jelly is an integral part of the pie.

Mike

On Sun, 17 Feb 2013 13:45:07 +0800, "Bloke Down The Pub"
> wrote:

>
> "Ophelia" > wrote in message
> ...
> > apols for top posting, but I didn't want to chop your post
> >
> > I don't know anyone here who heats up a pork pie! Heck all the jelly
> > would melt!!! We always eat our chilled.
> >
> > What you made sounds really good and I am tempted to make it myself)
> >
> > Well done.
> >
>
>
> Agreeing with Ophelia here, if you were to heat a traditional pork pie you
> would have a hand fully of runny jelly. The last one I ate was on a 40c day
> and the jelly was on the plate before I finished it.
> Having said that the jelly is an integral part of the pie.
>
104 F? Why am I not surprised? LOL

--
Food is an important part of a balanced diet.

On Sun, 17 Feb 2013 13:45:07 +0800, "Bloke Down The Pub"
> wrote:

>
>"Ophelia" > wrote in message
...
>> apols for top posting, but I didn't want to chop your post
>>
>> I don't know anyone here who heats up a pork pie! Heck all the jelly
>> would melt!!! We always eat our chilled.
>>
>> What you made sounds really good and I am tempted to make it myself)
>>
>> Well done.
>>
>
>
>Agreeing with Ophelia here, if you were to heat a traditional pork pie you
>would have a hand fully of runny jelly. The last one I ate was on a 40c day
>and the jelly was on the plate before I finished it.
>Having said that the jelly is an integral part of the pie.
>

Apparently I packed mine down. [I think the directions said to-- but
that might have been the 'jelly-less' pies-- I combined 2 sets of
directions.]

I should take a photo-- but my life is pretty much a shambles these
days.

So next time-- and there will be a *next time*- I'll just lay the meat
in loosely and get some more jelly in there.

I wonder if that will make them a bit 'lighter' fare. A half one is
about what I usually eat for lunch-- with a bit of veggie.

And then I feel compelled to eat the other half as a snack that
day.<g>

Jim

In article >,
says...

> I should take a photo-- but my life is pretty much a shambles these
> days.
>
> So next time-- and there will be a *next time*- I'll just lay the meat
> in loosely and get some more jelly in there.
>
> I wonder if that will make them a bit 'lighter' fare. A half one is
> about what I usually eat for lunch-- with a bit of veggie.
>
> And then I feel compelled to eat the other half as a snack that
> day.<g>

We should have warned you that on no account is a pork pie ever to be
confused with "light fare" or a calorie controlled diet. A porkpie is
ribsticking calorie-packed superfood. People who regularly finish up the
whole pork pie are guaranteed never to develop anorexia. Or need to buy
smaller trousers.

Janet UK

Janet > wrote:

>In article >,
says...
>
>> I should take a photo-- but my life is pretty much a shambles these
>> days.
>>
>> So next time-- and there will be a *next time*- I'll just lay the meat
>> in loosely and get some more jelly in there.
>>
>> I wonder if that will make them a bit 'lighter' fare. A half one is
>> about what I usually eat for lunch-- with a bit of veggie.
>>
>> And then I feel compelled to eat the other half as a snack that
>> day.<g>
>
> We should have warned you that on no account is a pork pie ever to be
>confused with "light fare" or a calorie controlled diet. A porkpie is
>ribsticking calorie-packed superfood. People who regularly finish up the
>whole pork pie are guaranteed never to develop anorexia. Or need to buy
>smaller trousers.

Hehe-- I cut the last one and took a picture. Of course this one
has more space around it than the others have-- But the jelly
couldn't get to it.

Is this more dense than it should be?
http://s289.beta.photobucket.com/use...t/library/Food

Thanks-
Jim

"Jim Elbrecht" > wrote in message
...

> Is this more dense than it should be?
> http://s289.beta.photobucket.com/use...t/library/Food


Look pretty good to me)


--
--
http://www.shop.helpforheroes.org.uk/

On Sun, 17 Feb 2013 13:48:54 -0500, Jim Elbrecht >
wrote:

> Hehe-- I cut the last one and took a picture. Of course this one
> has more space around it than the others have-- But the jelly
> couldn't get to it.
>
> Is this more dense than it should be?
> http://s289.beta.photobucket.com/use...t/library/Food

Looks good to me! What did you use for a mold?

--
Food is an important part of a balanced diet.

In article >,
says...
>
> Janet > wrote:
>
> >In article >,
> says...
> >
> >> I should take a photo-- but my life is pretty much a shambles these
> >> days.
> >>
> >> So next time-- and there will be a *next time*- I'll just lay the meat
> >> in loosely and get some more jelly in there.
> >>
> >> I wonder if that will make them a bit 'lighter' fare. A half one is
> >> about what I usually eat for lunch-- with a bit of veggie.
> >>
> >> And then I feel compelled to eat the other half as a snack that
> >> day.<g>
> >
> > We should have warned you that on no account is a pork pie ever to be
> >confused with "light fare" or a calorie controlled diet. A porkpie is
> >ribsticking calorie-packed superfood. People who regularly finish up the
> >whole pork pie are guaranteed never to develop anorexia. Or need to buy
> >smaller trousers.
>
> Hehe-- I cut the last one and took a picture. Of course this one
> has more space around it than the others have-- But the jelly
> couldn't get to it.
>
> Is this more dense than it should be?
> http://s289.beta.photobucket.com/use...t/library/Food

Looks good to me, I'd eat it!

Janet UK

On Sun, 17 Feb 2013 19:00:42 -0000, "Ophelia"
> wrote:

>
>
>"Jim Elbrecht" > wrote in message
.. .
>
>> Is this more dense than it should be?
>> http://s289.beta.photobucket.com/use...t/library/Food
>
>
>Look pretty good to me)

Oh- it is good enough to eat all right.<g> I just feel like the
texture and maybe the taste is a ways from the traditional ones
because of the lack of 'jelly space'.

Jim

On Sun, 17 Feb 2013 19:28:10 -0000, Janet > wrote:

>In article >,
says...

-snip-
>>
>> Is this more dense than it should be?
>> http://s289.beta.photobucket.com/use...t/library/Food
>
> Looks good to me, I'd eat it!

And it would be pleasing--- but would it be like the ones you could
buy locally?<g>

I haven't found a good photo of a small one cut open.

Jim

On Sun, 17 Feb 2013 11:21:03 -0800, sf > wrote:

>On Sun, 17 Feb 2013 13:48:54 -0500, Jim Elbrecht >
>wrote:
>
>> Hehe-- I cut the last one and took a picture. Of course this one
>> has more space around it than the others have-- But the jelly
>> couldn't get to it.
>>
>> Is this more dense than it should be?
>> http://s289.beta.photobucket.com/use...t/library/Food
>
>Looks good to me! What did you use for a mold?

Large muffin tin. I considered using the 'regular' size one, but
then I'd want to eat 1 1/2--- and it would throw off the meat/pastry
ratio.

Jim

"Jim Elbrecht" > wrote in message
...
> On Sun, 17 Feb 2013 19:28:10 -0000, Janet > wrote:
>
>>In article >,
says...
>
> -snip-
>>>
>>> Is this more dense than it should be?
>>> http://s289.beta.photobucket.com/use...t/library/Food
>>
>> Looks good to me, I'd eat it!
>
> And it would be pleasing--- but would it be like the ones you could
> buy locally?<g>
>
> I haven't found a good photo of a small one cut open.

Plenty to see he

http://tinyurl.com/avws36d

--
--
http://www.shop.helpforheroes.org.uk/

In article >,
says...
>
> On Sun, 17 Feb 2013 19:28:10 -0000, Janet > wrote:
>
> >In article >,
> says...
>
> -snip-
> >>
> >> Is this more dense than it should be?
> >> http://s289.beta.photobucket.com/use...t/library/Food
> >
> > Looks good to me, I'd eat it!
>
> And it would be pleasing--- but would it be like the ones you could
> buy locally?<g>

meat and jelly are very comparable. Top pastry is a bit thicker than
on pies here but that's a minor quibble.
Making one is still on my to-do list

Janet UK

On Mon, 18 Feb 2013 12:05:51 -0000, Janet > wrote:

>In article >,
says...
>>
>> On Sun, 17 Feb 2013 19:28:10 -0000, Janet > wrote:
>>
>> >In article >,
>> says...
>>
>> -snip-
>> >>
>> >> Is this more dense than it should be?
>> >> http://s289.beta.photobucket.com/use...t/library/Food
>> >
>> > Looks good to me, I'd eat it!
>>
>> And it would be pleasing--- but would it be like the ones you could
>> buy locally?<g>
>
> meat and jelly are very comparable. Top pastry is a bit thicker than
>on pies here but that's a minor quibble.
> Making one is still on my to-do list
>

Yeah-- It figures-- The one I get the camera out for was about the
thickest top of all of them.<g> Despite that, though that hot
water pastry holds up well to week long refrigeration, or freezing and
thawing. It doesn't turn to cardboard as I had feared it might.

A couple things I'd do differently next time. I'd mince the pork a
bit smaller [and still grind whatever portion the recipe called for.
And I'll use a syringe to insert the jelly in all the nooks and
crannies. [still through a hole in the top-- but now I know where the
jelly goes.]

But the bacon/pork ratio, and the spices were dead on. and so far,
though I've never really known what to eat chutney with--- I find it
the perfect accompaniment. I'll buy a new jar or make a batch for my
next round.

Jim

"Jim Elbrecht" > wrote in message
...

> But the bacon/pork ratio, and the spices were dead on. and so far,
> though I've never really known what to eat chutney with--- I find it
> the perfect accompaniment. I'll buy a new jar or make a batch for my
> next round.

Well, let's be hearing about the chutney ...
--
--
http://www.shop.helpforheroes.org.uk/

In article >,
says...
>
> On Mon, 18 Feb 2013 12:05:51 -0000, Janet > wrote:
>
> >In article >,
> says...
> >>
> >> On Sun, 17 Feb 2013 19:28:10 -0000, Janet > wrote:
> >>
> >> >In article >,
> >> says...
> >>
> >> -snip-
> >> >>
> >> >> Is this more dense than it should be?
> >> >> http://s289.beta.photobucket.com/use...t/library/Food
> >> >
> >> > Looks good to me, I'd eat it!
> >>
> >> And it would be pleasing--- but would it be like the ones you could
> >> buy locally?<g>
> >
> > meat and jelly are very comparable. Top pastry is a bit thicker than
> >on pies here but that's a minor quibble.
> > Making one is still on my to-do list
> >
>
> Yeah-- It figures-- The one I get the camera out for was about the
> thickest top of all of them.<g> Despite that, though that hot
> water pastry holds up well to week long refrigeration, or freezing and
> thawing. It doesn't turn to cardboard as I had feared it might.
>
> A couple things I'd do differently next time. I'd mince the pork a
> bit smaller [and still grind whatever portion the recipe called for.
> And I'll use a syringe to insert the jelly in all the nooks and
> crannies. [still through a hole in the top-- but now I know where the
> jelly goes.]
>
> But the bacon/pork ratio, and the spices were dead on. and so far,
> though I've never really known what to eat chutney with--- I find it
> the perfect accompaniment. I'll buy a new jar or make a batch for my
> next round.

Try PP with pickled onions (preferably home made)

Janet UK

Janet > wrote:


-snip-
> Try PP with pickled onions (preferably home made)
>


Where have I been? I love onions- love pickles- use more onion than
called for in my pickle recipes. . . . But I've never made *Pickled
Onions*!

And I've got a 20lb bag of nice white onions in the pantry.

Let the games begin. Who has the killer recipe?

Thanks
Jim

"Jim Elbrecht" > wrote in message
...

> Where have I been? I love onions- love pickles- use more onion than
> called for in my pickle recipes. . . . But I've never made *Pickled
> Onions*!
>
> And I've got a 20lb bag of nice white onions in the pantry.
>
> Let the games begin. Who has the killer recipe?

Dunno about killer Here are some recipes which might help

http://britishfood.about.com/od/reci...pickonions.htm


--
--
http://www.shop.helpforheroes.org.uk/

On 2/18/2013 11:58 AM, Ophelia wrote:
>
>
> "Jim Elbrecht" > wrote in message
> ...
>
>> Where have I been? I love onions- love pickles- use more onion than
>> called for in my pickle recipes. . . . But I've never made *Pickled
>> Onions*!
>>
>> And I've got a 20lb bag of nice white onions in the pantry.
>>
>> Let the games begin. Who has the killer recipe?
>
> Dunno about killer Here are some recipes which might help
>
> http://britishfood.about.com/od/reci...pickonions.htm
>
>
I've tried with success but unfortunately, the initial brining for
proper pickled onions takes weeks.
The faster recipes don't seem as good. I sometimes see British Pickled
onions in my local supermarket but only occasionally.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"James Silverton" > wrote in message
...
> On 2/18/2013 11:58 AM, Ophelia wrote:
>>
>>
>> "Jim Elbrecht" > wrote in message
>> ...
>>
>>> Where have I been? I love onions- love pickles- use more onion than
>>> called for in my pickle recipes. . . . But I've never made *Pickled
>>> Onions*!
>>>
>>> And I've got a 20lb bag of nice white onions in the pantry.
>>>
>>> Let the games begin. Who has the killer recipe?
>>
>> Dunno about killer Here are some recipes which might help
>>
>> http://britishfood.about.com/od/reci...pickonions.htm
>>
>>
> I've tried with success but unfortunately, the initial brining for proper
> pickled onions takes weeks.
> The faster recipes don't seem as good. I sometimes see British Pickled
> onions in my local supermarket but only occasionally.
>
My mother *never* brined the onions before pickling and hers were well
known, particularly by a bunch of grad students who would polish them off
after an evening's drinking.
Close friends followed the usual brining process and ended up with soft,
squishy onions and not the crisp ones my mum made.
Graham

"graham" wrote:
>"James Silverton" wrote:
>> Ophelia wrote:
>>> "Jim Elbrecht" wrote:
>>>
>>>> Where have I been? I love onions- love pickles- use more onion than
>>>> called for in my pickle recipes. . . . But I've never made *Pickled
>>>> Onions*!
>>>>
>>>> And I've got a 20lb bag of nice white onions in the pantry.
>>>>
>>>> Let the games begin. Who has the killer recipe?
>>>
>>> Dunno about killer Here are some recipes which might help
>>>
>>> http://britishfood.about.com/od/reci...pickonions.htm
>>>
>> I've tried with success but unfortunately, the initial brining for proper
>> pickled onions takes weeks.
>> The faster recipes don't seem as good. I sometimes see British Pickled
>> onions in my local supermarket but only occasionally.
>>
>My mother *never* brined the onions before pickling and hers were well
>known, particularly by a bunch of grad students who would polish them off
>after an evening's drinking.
>Close friends followed the usual brining process and ended up with soft,
>squishy onions and not the crisp ones my mum made.

http://www.food.com/recipe/english-p...d-onions-32727

"James Silverton" > wrote in message
...
> On 2/18/2013 11:58 AM, Ophelia wrote:
>>
>>
>> "Jim Elbrecht" > wrote in message
>> ...
>>
>>> Where have I been? I love onions- love pickles- use more onion than
>>> called for in my pickle recipes. . . . But I've never made *Pickled
>>> Onions*!
>>>
>>> And I've got a 20lb bag of nice white onions in the pantry.
>>>
>>> Let the games begin. Who has the killer recipe?
>>
>> Dunno about killer Here are some recipes which might help
>>
>> http://britishfood.about.com/od/reci...pickonions.htm
>>
>>
> I've tried with success but unfortunately, the initial brining for proper
> pickled onions takes weeks.
> The faster recipes don't seem as good. I sometimes see British Pickled
> onions in my local supermarket but only occasionally.

I never brined mine. Nor did I pour boiling water over the onions either.
I peeled the onions, poured over the vinegar (no spices) put on the lids
and let them sit for a month or so.
--
--
http://www.shop.helpforheroes.org.uk/

In article >,
says...
>
> Janet > wrote:
>
>
> -snip-
> > Try PP with pickled onions (preferably home made)
> >
>
>
> Where have I been? I love onions- love pickles- use more onion than
> called for in my pickle recipes. . . . But I've never made *Pickled
> Onions*!
>
> And I've got a 20lb bag of nice white onions in the pantry.
>
> Let the games begin. Who has the killer recipe?

well, you have to start with a special small kind of onion called
shallotts (usual kind are too big) They are about the size of a walnut
in its shell.

http://www.deliaonline.com/recipes/p...ots-in-sherry-
vinegar.html
(haven't tried this particular one but Delia Smith recipes are
reliable)

Pickled onions are also great with sharp cheese and crusty bread.

Janet UK

On Mon, 18 Feb 2013 18:01:04 -0000, "Ophelia"
> wrote:

> I never brined mine. Nor did I pour boiling water over the onions either.
> I peeled the onions, poured over the vinegar (no spices) put on the lids
> and let them sit for a month or so.

That's it? Raw onion, vinegar and time? You don't even heat up the
vinegar? Hey, I can do that. Is the vinegar white or cider?

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 18 Feb 2013 18:01:04 -0000, "Ophelia"
> > wrote:
>
>> I never brined mine. Nor did I pour boiling water over the onions
>> either.
>> I peeled the onions, poured over the vinegar (no spices) put on the lids
>> and let them sit for a month or so.
>
> That's it? Raw onion, vinegar and time? You don't even heat up the
> vinegar? Hey, I can do that. Is the vinegar white or cider?

Malt vinegar and I did heat it up.

--
--
http://www.shop.helpforheroes.org.uk/

On 2/18/2013 1:01 PM, Ophelia wrote:
>
>
> "James Silverton" > wrote in message
> ...
>> On 2/18/2013 11:58 AM, Ophelia wrote:
>>>
>>>
>>> "Jim Elbrecht" > wrote in message
>>> ...
>>>
>>>> Where have I been? I love onions- love pickles- use more onion than
>>>> called for in my pickle recipes. . . . But I've never made *Pickled
>>>> Onions*!
>>>>
>>>> And I've got a 20lb bag of nice white onions in the pantry.
>>>>
>>>> Let the games begin. Who has the killer recipe?
>>>
>>> Dunno about killer Here are some recipes which might help
>>>
>>> http://britishfood.about.com/od/reci...pickonions.htm
>>>
>>>
>> I've tried with success but unfortunately, the initial brining for
>> proper
>> pickled onions takes weeks.
>> The faster recipes don't seem as good. I sometimes see British Pickled
>> onions in my local supermarket but only occasionally.
>
> I never brined mine. Nor did I pour boiling water over the onions
> either.
> I peeled the onions, poured over the vinegar (no spices) put on the
> lids and let them sit for a month or so.

I guess I may have been somewhat inexact in saying that brining has to
be done for pickling but you do have to soak the onions for a month.
It's hard to be patient :-)

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Mon, 18 Feb 2013 18:01:04 -0000, "Ophelia"
>> > wrote:
>>
>>> I never brined mine. Nor did I pour boiling water over the onions
>>> either.
>>> I peeled the onions, poured over the vinegar (no spices) put on the
>>> lids
>>> and let them sit for a month or so.
>>
>> That's it? Raw onion, vinegar and time? You don't even heat up the
>> vinegar? Hey, I can do that. Is the vinegar white or cider?
>
> Malt vinegar and I did heat it up.
>
Mum used to heat the vinegar with the pickling spices and it stank the place
out!!
Nb. For US/Candian readers, the pickling spices in N.Am supermarkets are
often blended for dill pickles/cukes and these are NOT suitable.
Graham

"James Silverton" > wrote in message
...
> On 2/18/2013 1:01 PM, Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>> On 2/18/2013 11:58 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Jim Elbrecht" > wrote in message
>>>> ...
>>>>
>>>>> Where have I been? I love onions- love pickles- use more onion than
>>>>> called for in my pickle recipes. . . . But I've never made *Pickled
>>>>> Onions*!
>>>>>
>>>>> And I've got a 20lb bag of nice white onions in the pantry.
>>>>>
>>>>> Let the games begin. Who has the killer recipe?
>>>>
>>>> Dunno about killer Here are some recipes which might help
>>>>
>>>> http://britishfood.about.com/od/reci...pickonions.htm
>>>>
>>>>
>>> I've tried with success but unfortunately, the initial brining for
>>> proper
>>> pickled onions takes weeks.
>>> The faster recipes don't seem as good. I sometimes see British Pickled
>>> onions in my local supermarket but only occasionally.
>>
>> I never brined mine. Nor did I pour boiling water over the onions
>> either.
>> I peeled the onions, poured over the vinegar (no spices) put on the lids
>> and let them sit for a month or so.
>
> I guess I may have been somewhat inexact in saying that brining has to be
> done for pickling but you do have to soak the onions for a month. It's
> hard to be patient :-)

But worth it) Make plenty and then you won't have to wait for the next
batch)
--
--
http://www.shop.helpforheroes.org.uk/

"graham" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Mon, 18 Feb 2013 18:01:04 -0000, "Ophelia"
>>> > wrote:
>>>
>>>> I never brined mine. Nor did I pour boiling water over the onions
>>>> either.
>>>> I peeled the onions, poured over the vinegar (no spices) put on the
>>>> lids
>>>> and let them sit for a month or so.
>>>
>>> That's it? Raw onion, vinegar and time? You don't even heat up the
>>> vinegar? Hey, I can do that. Is the vinegar white or cider?
>>
>> Malt vinegar and I did heat it up.
>>
> Mum used to heat the vinegar with the pickling spices and it stank the
> place out!!
> Nb. For US/Candian readers, the pickling spices in N.Am supermarkets are
> often blended for dill pickles/cukes and these are NOT suitable.

I pickle my eggs the same way I did my onions.

--
--
http://www.shop.helpforheroes.org.uk/

On Mon, 18 Feb 2013 10:14:23 -0800, sf > wrote:

>On Mon, 18 Feb 2013 18:01:04 -0000, "Ophelia"
> wrote:
>
>> I never brined mine. Nor did I pour boiling water over the onions either.
>> I peeled the onions, poured over the vinegar (no spices) put on the lids
>> and let them sit for a month or so.
>
>That's it? Raw onion, vinegar and time? You don't even heat up the
>vinegar? Hey, I can do that. Is the vinegar white or cider?

They will not be very good, also very sour. Most recipes call for some
sugar, spice additions of your choice and heating the mix.

JB

On Mon, 18 Feb 2013 18:08:47 -0000, Janet > wrote:

> well, you have to start with a special small kind of onion called
> shallotts (usual kind are too big) They are about the size of a walnut
> in its shell.
>
> http://www.deliaonline.com/recipes/p...ots-in-sherry-
> vinegar.html

Ohhhh! Okay. We don't call shallots onions, so I had boiling onions
in mind as the type to use. Thank you.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 18 Feb 2013 18:08:47 -0000, Janet > wrote:
>
>> well, you have to start with a special small kind of onion called
>> shallotts (usual kind are too big) They are about the size of a walnut
>> in its shell.
>>
>> http://www.deliaonline.com/recipes/p...ots-in-sherry-
>> vinegar.html
>
> Ohhhh! Okay. We don't call shallots onions,

Neither do Brits. Pickling onions are, as Janet implies, the size of
walnuts. Shallots will do but they are different.
Graham

On Mon, 18 Feb 2013 22:26:09 -0700, "graham" > wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 18 Feb 2013 18:08:47 -0000, Janet > wrote:
> >
> >> well, you have to start with a special small kind of onion called
> >> shallotts (usual kind are too big) They are about the size of a walnut
> >> in its shell.
> >>
> >> http://www.deliaonline.com/recipes/p...ots-in-sherry-
> >> vinegar.html
> >
> > Ohhhh! Okay. We don't call shallots onions,
>
> Neither do Brits. Pickling onions are, as Janet implies, the size of
> walnuts. Shallots will do but they are different.
> Graham
>
She said to use shallots, so which is it... shallots or boiling
onions?

--
Food is an important part of a balanced diet.

On Mon, 18 Feb 2013 10:38:29 -0700, "graham" > wrote:

>
>"James Silverton" > wrote in message
...
>> On 2/18/2013 11:58 AM, Ophelia wrote:
>>>
>>>
>>> "Jim Elbrecht" > wrote in message
>>> ...
>>>
>>>> Where have I been? I love onions- love pickles- use more onion than
>>>> called for in my pickle recipes. . . . But I've never made *Pickled
>>>> Onions*!
>>>>
>>>> And I've got a 20lb bag of nice white onions in the pantry.
>>>>
>>>> Let the games begin. Who has the killer recipe?
>>>
>>> Dunno about killer Here are some recipes which might help
>>>
>>> http://britishfood.about.com/od/reci...pickonions.htm
>>>
>>>
>> I've tried with success but unfortunately, the initial brining for proper
>> pickled onions takes weeks.
>> The faster recipes don't seem as good. I sometimes see British Pickled
>> onions in my local supermarket but only occasionally.
>>
>My mother *never* brined the onions before pickling and hers were well
>known, particularly by a bunch of grad students who would polish them off
>after an evening's drinking.
>Close friends followed the usual brining process and ended up with soft,
>squishy onions and not the crisp ones my mum made.
>Graham

I don not brine either (nor my mother and grandmother).

Just peel small pickling onions, pack into sterilised jars and pour
over the hot vinegar mix (many recipes around), seal and put in the
pantry for six weeks. Can be done with white or brown vinegar. They
should be crucnchy, not soft. Sometimes I cannot wait the six weeks.

JB

>

"sf" > wrote in message
...
> On Mon, 18 Feb 2013 22:26:09 -0700, "graham" > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 18 Feb 2013 18:08:47 -0000, Janet > wrote:
>> >
>> >> well, you have to start with a special small kind of onion called
>> >> shallotts (usual kind are too big) They are about the size of a walnut
>> >> in its shell.
>> >>
>> >> http://www.deliaonline.com/recipes/p...ots-in-sherry-
>> >> vinegar.html
>> >
>> > Ohhhh! Okay. We don't call shallots onions,
>>
>> Neither do Brits. Pickling onions are, as Janet implies, the size of
>> walnuts. Shallots will do but they are different.
>> Graham
>>
> She said to use shallots, so which is it... shallots or boiling
> onions?
>
Start off with onions the size of walnuts!