16 March 2010

Can Jam - March - It's a Two-fer (Pickled Onions / Shallot Confiture)

Pickled Whole Onions (sigh)
I fell in love with pickled onions when I lived in England. A Ploughman's lunch to me is ideal food, but I'm the type that prefers bread and cheese over almost anything and the cheese is England - well, I'm spoiled - thank goodness for Sweet Home Farm nearby or I would despair that I would ever have truly artistic cheese again.  Anyway, so Ploughman's being ideal food and goes well with real beer - what more can a girl want? Come on. 

Pickled Whole Onions
1 pound boiling onions
3 cups H2O
1T salt
1 t mace berries
1 t allspice berries
1 t cloves, whole
2 cinnamon stick, about 4" long
6 black peppercorns
3 cups cider vinegar

Remove skins from each onion, trimming off the root cluster at the bottom; the root helps keep the onion intact. In a glass bowl, mix together 2 cups of H2O and salt to make a brine. Add the peeled onions and let stand 24 hours at room temperature.
The next day, cut out an 8" square of cheesecloth and place spices in the center and close and tie off the spice bag. In a non-reactive saucepan bring vinegar and cup of water to a boil over high heat. Add spice bag, reduce heat to medium low and simmer 20 minutes. Discard spice bag and add onions. Raise heat, and bring to boil, the remove from heat.
Pack the onions into hot, sterilized jars and ladle in hot vinegar mixture, filling with a half inch of the rims. Using a damp cloth, wipe the rims clean. Attach lides and process 40 minutes [40 frigging minutes??? WTH?) Cool jars, check for seal, will keep for up to one year. The Glass Pantry
Georgeanne Breman p. 126
Beauty of the Book: Categorized by season, this is probably one of themost beautiful preserving books I've seen. Lots of white space, which to my geeky self is important. Very diverse group of preserved items: green almond conserve, vin de cerise, candied rose petals, pickled baby corn, pears pickled in merlot, anch chili sauce. I could go on and on.
 Comments from the Counter: Onions were 2 pounds 4 oz until peeled and trimmed to a more reasonable 1 pound and 12 oz. Type of salt not specified so I used table salt. Used boiling water to help peel onions - much easier! Wasn't sure if I should trim the top of the onions, but looked at photo in book and decided to go ahead and do so.  No mace berries, what is that anyway?  Will find out.  
Since I had almost 2 pounds of onions, so I added 1 cup of cider vinegar and 1/2 cup of water to the pickling liquid. Created these in the step method and it worked well. 
Yield: 3 pints. Added about a T of cider vinegar to top off each can.
Can't wait to try these!

Shallot Confiture
2.5 lbs shallots
1/4 c salt
6 c white vinegar or white wine vinegar
4 c granulated sugar
For Spices:
4 cardamom pods
2 cinnamon sticks
3 strips of lemon rind
1 T caraway seeds
1 T cloves
1/2 tsp bird's eye chilies
Peel the shallots by blanching in boiling water for a few minutes.  Make sure that the root end remains intact; otherwise the shallots will disintegrate during cooking.
Place the peeled shallots in a large glass bowl. Cover with cold water and add the salt. Mix well until the salt is dissolved then weight down and leave for 24 hours.
Put the vinegar, sugar, and spice bag in noncorrosive saucepan. Bring to a boil and boil steadily for 10 minutes stirring occasionally. Skim well.
Drain the shallots, rinse well, then drain again. Carefully add them to the boiling syrup. Return to a boil, then reduce the heat to medium and simmer very gently for 15 minutes. Remove the pan from the
heat and let cool, then cover and let stand overnight.
The next day, bring the mixture slowly to a boil, then reduce the heat and simmer very gently for 15 minutes. Cool and let stand overnight as before.
The next day, bring the mixture slowly to a boil, then simmer very gently for 2-2 1/2 hours, or until the shallots are translucent and golden brown.
Carefully lift the shallots out of the syrup with a slotted spoon and pack them loosely into the hot, sterilized jars. Return the syrup to a boil and boil rapidly for about 5 minutes. Pour into the jars, then seal. The shallots are ready to eat immediately, but improve with age. Process in water bath for 20 minutes. 2 year Shelf Life

Preserving Oded Schwartz page 161

Comments from the Counter:
Takes 4 days - yikes. But pretty minimal work involved.
These won't last long because I snuck it one and it's so good - totally worth doing. If they get better over time, it just might be too much.
Used the step method described here.
Recipe changes: Made a half recipe and now see that was a huge mistake
Used white vinegar - didn't have enough white wine vinegar at the time.
Used three Minneloa orange strips instead of lemon rind and serrated peeler makes this super easy.
No cloves, used 10 Allspice berries
Used about a tsp of freshly sliced finger hot pepper.

Yield: One pint - so should have doubled this ... but will make again. 
Book Notes:
Extremely interesting and unique. Lovely photos (no, really beautiful
to look at which is, in and of itself, an inspiration) and lots on
techniques. Some things I know I will never do (Smoking Fish), but
are still interesting to read about. I have made several recipes from
this book over the years and really enjoy it.


  1. Are those freaking shallots delicious, or what?? I made a third of my recipe (sounds very similar, but different books), and I noticed that was wayyy off base after tasting, as you also note. Your pickled onions look great too. I sort of wanted to do those, but got lazy.

  2. Looks good....I made BBQ sauce:



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