Howies Homemade Brand Pickled Onions

[mallmagician]

Just for you foodies. Wife brought me home a jar of Howies Pickled Onions, as I had a craving for them (Pickled Onions).

In my part of the world (England), a Pickled Onion is usually still crispy and crunchy, and takes on the Pickling spices well.

I opened up the jar, and the smell was just right. But the Onions were flacid. Almost like they had been boiled before pickling.

Have I got a dodgy jar of them (The top did Pop when I opened it), or are they always like that from the Howies brand?

Any reccomendations on the right brand to get?

Thanks

Phil

[DonaldBattles]

Phil:<BR><BR>I have sold Howie's products in the past until we started making our own dill pickles and sourkraut. I suspect that the onions were blanched to keep them from going off. I have not bottled any onions but will try doing some in Chaing Rai where my vegetable processing plant is.<BR><BR>Don Battles<BR>Don's Foods Co. LTD<BR>[email protected]

[Loaded]

Exactly the same experience as the OP. I was disappointed because I hadn't had a good crispy pickled onion for over 7 years and was looking forward to a few with some tuna mayonnaise sandwiches.

[shaunoro]

I have found with Howies pickled onions that fresh out the jar they are flaccid.

I have found over the years that if you leave them in a cupboard for 3 months, they crisp up.

I by a few jars in October and keep them until xmas when they are nice and crunchy.

[Blinky Bill]

According to my wife, there's nothing worse than a flaccid pickle.

[Lobin]

make your own, then you will never be disappointed..

[Fishenough]

make your own, then you will never be disappointed..

Lobin did you buy those jars locally?

Easy to make; wash and clean (~1kg) onions removing skins (important don't handle them with you hands), place in a sealable container (I use plastic), tablespoon of rimping's pickling spice, half cup rock salt (handful, I was taught to cook with out measuring much at all; remember let ratio's and your ingredients decide), half kilo of dill (rimping) that's received a good cleaning and trimming, just less than half cup of cleaned garlic cloves - a small handfull(love the cheapness, flavor and availability of that here), 3-5 bay leaves (how smelly decides how many), leave at room temp for 4-5 days, remove the gralic and dill, place in fridge afterwards, I find the crispness takes a week or so to develop.

[millwall_fan]

make your own, then you will never be disappointed..

Lobin did you buy those jars locally?

Easy to make; wash and clean (~1kg) onions removing skins (important don't handle them with you hands), place in a sealable container (I use plastic), tablespoon of rimping's pickling spice, half cup rock salt (handful, I was taught to cook with out measuring much at all; remember let ratio's and your ingredients decide), half kilo of dill (rimping) that's received a good cleaning and trimming, just less than half cup of cleaned garlic cloves - a small handfull(love the cheapness, flavor and availability of that here), 3-5 bay leaves (how smelly decides how many), leave at room temp for 4-5 days, remove the gralic and dill, place in fridge afterwards, I find the crispness takes a week or so to develop.

We use Howies pickled onions in our Ploughman's Lunch. They're not bad but I agree with the OP they could be crisper. Thanks for the recipe fishenough, may try our own. We tried making our own chutney a couple of years ago when Fountains the Aussie firm pulled out and most people said ours was better! you can't beat home made!