NEEPS

Ali · Posted: Thu Aug 27, 2009 10:01 pm Post subject: spring onions

Is there any way of storing spring onions or can they be pickled? We have too many in the garden and I don't want to see them wasted
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Diana · Posted: Fri Aug 28, 2009 7:14 am Post subject:

I've never tried pickling them. There water content might be too high for that, but see what others say.

You could always slice and freeze them - ready to add to stir fries etc.
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Julie · Posted: Fri Aug 28, 2009 8:32 am Post subject:

Could you use them up in chinese dishes or other stir frys?
They are excellent in anything where you want a more subtle onion flavour.
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Ali · Posted: Fri Aug 28, 2009 10:45 am Post subject:

I will be able to use up some in cooking. Will put some in the freezer too and see how they are. It was the ones that have grown a bit bigger than just thin salad onions into sort of mini onions I wondered about pickling
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Gin'll fix it

Julie · Posted: Fri Aug 28, 2009 12:00 pm Post subject:

I pickled our tree onion crop last year and they turned out ok. I don't eat much pickle myself but Gordon loved them. I thought they were a bit softer (not crisp) than proper pickling onions, which i put down to them having looser layers so the vinegar could penetrate more easily. I would imagine that very large spring onions would behave pretty much the same way. If it were me, I would certainly pickle some if that's what you fancy doing - they won't be horrid, that's for sure

If you make your own spiced vinegar it makes such a difference too.
Here is the recipe in case it's any use to you.

2 inch piece of cinnamon; 1 teaspoon cloves; 2 teaspoons allspice; 1 teaspoon black peppercorns; 1 teaspoon mustard seed; 2-3 bay leaves; 1 litre vinegar (I like to mix half and half white and Malt, it's more subtle)
Place everything in a saucepan and bring just to the boil. Remove from heat and set assid for two or three hours. Strain and either store it for future use or use it as the recipe requires.
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Ali · Posted: Fri Aug 28, 2009 12:12 pm Post subject:

Thanks, I'll try that. Will let you know what happens!
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Gin'll fix it

Julie · Posted: Fri Aug 28, 2009 12:23 pm Post subject:

Also, Diana's suggestion of slicing and freezing is a good one, by the way.
I freeze a portion of our onion crop each year chopped and dry packed so I can use them when the stringed ones are all gone. I generally string the smaller ones as they keep the best, and do enough for 4 or 5 months. Any with slightly thicker necks or which are very large go into the freezer batch. They're a bit smelly though so they need to go in with the meat and away from fruit, bread and cakes which might be tainted.
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It is better to light a candle than to rail against the darkness
VOTE WITH YOUR FEET!