Torpedo Onions - Pickling

I have a bumper crop of Torpedo Onions and they have an amazing flavor! Too many to eat all at once. Any recommendations on pickling them?

Thanks in advance!

  • Posted by: SKK
  • June 11, 2016
  • 999 views
  • 6 Comments

4 Comments

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702551
702551 June 11, 2016

I would use this David Leibovitz recipe

http://www.davidlebovitz...

and omit the jalapeño peppers and carrots that his calls for.

Personally, I'd make several batches with small variations: different herbs or spices (maybe thyme instead of oregano, coriander seeds, szechuan peppercorns), different vinegars.

Onions keep pretty well in cool, dark storage, no reason to use them all up at once.

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SKK
SKK June 11, 2016

Yes, apologies for not being more clear. The onions growing are more like spring onions. Shaped like a torpedo, with greens. Mrs. Wheelbarrow has an interesting brine. Just wondering if someone has dealt specifically with Torpedo.

Thank you in advance.

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MrsWheelbarrow
MrsWheelbarrow June 14, 2016

Hi SKK, I was going to suggest my juniper brine (http://www.splendidtable...)! You'll see in the photo that accompanies the article, we pickled some rosy shallots along with the onions. Yum. -- MrsW

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SKK
SKK June 15, 2016

Thank you, Cathy! Much appreciate your input. Always love your recipes.

MrsWheelbarrow
MrsWheelbarrow June 15, 2016

Thank YOU! ❤️

ktr
ktr June 14, 2016

There is a recipe for pickled spring onions in Marisa McClellan's book Food in Jars.

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