Pickles make delicious accompaniments to cold meats and sandwiches. They also look attractive when presented as gifts. Homemade pickles are neither costly or difficult, but probably superior to factory made. Pickled onions are the usual choice for showing.

General guidelines on showing Pickles

Pickled onions.
  1. The schedule may state type and size of jar to be exhibited.
  2. Keep at least two month before showing.
  3. Covers for vinegar preserves must prevent evaporation and should not be liable to corrosion due to presence of vinegar (for example, twist tops with plastic lining and pliable plastic on traditional jam jars).
  4. Must be good fit.
  5. Do not use cellophane cover.

Pickles: guidelines

  1. Jars should have a suitable neck for getting pickles out.
  2. Correctly filled ½inch (12mm) vinegar over pickle and ½inch (12mm) headspace between vinegar and lid.
  3. Colour of all pickles is better if white vinegar is used rather than malt.
  4. Flavour smooth, mature and well balanced.

Exhibition Sussex onion recipe

This recipe is suitable for any pickling size onions, but must be allowed to mature for a minimum of 3 months.

(Makes approx 2-3 large 454g jars)
  1. Onions pickling size: 1.5kg / 3 lbs
  2. Vinegar white: 1.15 litres / 2 pints
  3. Salt: 50g / 2 oz

Container

Check the schedule carefully, most ask for a large 454g / 1 lbs jar. For exhibition, pickles must be sealed with metal, vinegar proof twist covers.

  1. Large plastic bowl(only use for vinegar products).
  2. Weighing scales.
  3. Sharp kitchen knife / Kitchen paper towel.

Stage 1: Preparation

Prepare onions by stripping of outer skins until a fully cleaned onion is obtained. To stop onions effecting your eyes place in water and remove skin while wet. Place all onions in the large bowl.
Sprinkle with salt and make sure they are completely covered. Let stand overnight. Next day, clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
When well drained, place in oven, set on the lowest setting.
Turn off oven after 30 minutes and let cool in oven before use.
Rinse and pat dry onions, pack into the jars and pour in vinegar, making sure that 12mm / ½ inch of vinegar cover onions. Cover and label.

Stage 2: Finishing

Apply the label, created on your word processor of course! Adjust the size for the large jar, include type of contents and full date. Apply, with a 'Pritt stick' type adhesive, ensure that the label is place between the seams of the jar.

"Onions should be allowed to mature for three months, before using. "


Now you can polish the jar as in the early tips, for that extra show sparkle.

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