Pickled Onions in Balsamic Vinegar
When I was young - which I know is about a hundred years ago - everyone had a Christmas routine. An order in which they made their goodies ready for the festivities. Mincemeat, Christmas Cake, Christmas Pudding, Pickled Onions and then, just before the big day, Pickled Red Cabbage. There would be all sorts of other preserves to enjoy alongside a boiled ham and cold turkey on Christmas Day.
It is a great shame I think, that this really is not longer the case. I suppose we have grown used to having so many things throughout the seasons that waiting for the first frosts to make the parsnips perfect for roasting - or the Brussels sprouts just right just isn't 'a thing' anymore.
Back the pickled onions. We will be making a delicious variation using some Balsamic Vinegar for added flavour and richness. I do know that Balsamic vinegar can be expensive but there is only a small added. I can recommend using shallots if you can as they seem to stay more crisp than pickling onions but either will work.
Let's do our bit to reinstate our very own Christmas traditions with some seasonal preserves.
Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes
So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.
We look forward to meeting you and welcoming you to our preserving family
Rosie x
It is a great shame I think, that this really is not longer the case. I suppose we have grown used to having so many things throughout the seasons that waiting for the first frosts to make the parsnips perfect for roasting - or the Brussels sprouts just right just isn't 'a thing' anymore.
Back the pickled onions. We will be making a delicious variation using some Balsamic Vinegar for added flavour and richness. I do know that Balsamic vinegar can be expensive but there is only a small added. I can recommend using shallots if you can as they seem to stay more crisp than pickling onions but either will work.
Let's do our bit to reinstate our very own Christmas traditions with some seasonal preserves.
Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes
So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.
We look forward to meeting you and welcoming you to our preserving family
Rosie x
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I've thoroughly enjoyed your workshops over the last year and have learnt so much about preserving - there's a whole world out there, not just jams! Your warm and friendly approach is greatly appreciated, and you answer all our questions with endless patience. Thanks for giving me the confidence to experiment - as you say, what could go wrong?!
- Tracey, Suffolk
