Comments on MattBites: In A Pickle

These look fabulous. I've been pickling onions for...

2006-05-31T13:14:00.000-07:00

These look fabulous. I've been pickling onions for years using an old Victorian recipe (Mrs Beeton) which uses a very similar brine (but includes dried chilli). It had never occurred to me to use sliced red onions. This is on my list of things to definitely do. Cheers Matt!

Sam, I THINK I WILL MY NEXT BATCH!(and thank goodn...

2006-05-30T17:09:00.000-07:00

Sam, I THINK I WILL MY NEXT BATCH!

(and thank goodness it's back as I just discovered from you... YAY!)

Are you sure you didn't brine those onions in Hang...

2006-05-30T15:31:00.000-07:00

Are you sure you didn't brine those onions in Hangar One Raspberry Vodka???

Ok next weekend I'm off to San Fran and I'm going ...

2006-05-30T12:58:00.000-07:00

Ok next weekend I'm off to San Fran and I'm going to Zuni's (it will be my first time) and making darn-well sure I have these red pickles! I can't wait!

BEAUTIFUL photo!and i LOVE pickles!!! i especiall...

2006-05-30T12:17:00.000-07:00

BEAUTIFUL photo!

and i LOVE pickles!!! i especially love the sour pickles my grandpa always brought back from vermont...i cannot seem to find them here.

Coincidentally, I just made my first of the year b...

2006-05-30T05:08:00.000-07:00

Coincidentally, I just made my first of the year batch of pink pickled onions this weekend. I just adore them.

That looks amazing. It´s going straight to my to d...

2006-05-30T00:12:00.000-07:00

That looks amazing. It´s going straight to my to do list.
I´m totally crazy about pickling and storing, and make masses of chutneys and escabeches. You´d think I´d lived all my winters on some wild frontier, but no. I just love feeling like Mrs. Ingalls.
Thanks for that one.

MMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmm...

2006-05-29T11:23:00.000-07:00

MMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! That's all I'll say (besides THANKS for that post!) :)

matt, first let me say that the photo on your blog...

2006-05-29T08:33:00.000-07:00

matt, first let me say that the photo on your blog is just beautiful, and beautifully composed with all the reds and pinks - just gorgeous!

secondly, speaking as that rare, almost unheard of italian who won't eat onions, i have to say that i am not just slightly intrigued by these onions, and am actually - i can't believe i'm about to say this - considering making myself a batch. oh god. i said it.

i adore onion flavor; it's the texture that has always bothered me. biting into a still-crunchy onion has always induced an involuntary gagging reaction, much to the chagrin of my mother, who could exist on an all-onion diet if my dad wouldn't divorce her for it. and he would.

however, the older i get, the more tolerance i seem to gain for onions and their texture. my swanky cocktail party? i made onion tartlets and LOVED them.

i am issuing a challenge to myself: i am going to make this recipe and try them. after all, they look so delicious, how could they be anything but?

and you know me; i'll eat ANYTHING pickled.

THANK YOU FOR THE TIP!That's going to be my next e...

2006-05-29T08:22:00.000-07:00

THANK YOU FOR THE TIP!

That's going to be my next experiment. As a shallot lover I can only imagine how wonderful they would be. WOW WOW WOW!

If you want to try a slightly different taste, try...

2006-05-29T08:20:00.000-07:00

If you want to try a slightly different taste, try using shallots instead of the red onions. I've used a similar recipe for years and it makes great cocktail onions. Very, very good!