a well known British favourite, pickled onions are usually
enjoyed with fish and chips, a ploughmans platter
or even a pint of cider. But these little joys in a
jar can be used for more than just the traditional.
Pickled onions are also a surprisingly versatile ingredient
that can be used in salads, hotpots and even curries.
To help us learn how we can incorporate these snacks
into our own homemade dishes, Nigel Barden shares his
top tips for those not so traditional pickled onion
Below are some interesting recipes using pickles and
in addition Nigel Barden video demonstrates how to make
some great meatballs with a pickled onion twist which
add a fantastic texture and that famous sweet tang.
Watch the video to find out how to make your own perfect
pickled onion meatballs.
The recipes come form Garners who produce pickled
onions, as well as other pickles and chutneys.
Who are Garner's?
In the beginning . . . there was a farmers wife
from Worcestershire who, every year, would preserve
some of her fruit and vegetable crop to keep her storecupboard
stocked over winter. Friends began to enjoy her little
jars of piquant pickles and they also started to make
appearances at fetes, markets, delicatessens and speciality
The locals developed a bit of a taste for these pickled
delights with their distinctive crunchy texture and
strong vinegar kick. As word spread, demand grew and
eventually it became clear the farmhouse kitchen table
just wasnt going to do. Production moved to other
premises nearby and eventually to a purpose built facility
on farm land in Pershore.
In 2001 the family-owned and run business Baxters took
over the reins at Garners, continuing the companys
tradition of quality and taste.
Today they still take great pride in hand making the
pickles for a real homemade taste. Every onion is hand
peeled and inspected to make sure it passes the Garners
test before being pickled in the finest malt vinegar.
They have stuck to traditional pickling techniques and
the original recipe to ensure every Garners onion
has that trademark taste and crunch.
The Garners range includes a variety of pickles
and chutneys for all tastes and serving occasions. They
make great accompaniments, handy ingredients and simple
snacks - all round storecupboard heroes. If you like
to get creative in the kitchen take a look at the recipes
for some inspiration:
6 Garners Original Pickled Onions/160g
500g minced beef
75g wholemeal breadcrumbs
1 medium egg
Freshly milled pepper
A light pinch of salt
1 level tsp mixed herbs
Rapeseed oil for frying
the pickled onions and place in a bowl with beef,
breadcrumbs, egg and seasoning.
ingredients with a fork. You can also lightly blitz
with a food processor for a smoother mixture.
a pudding spoon, take spoonfuls of the mix and shape
into neat balls. Place on a plate and chill until
ready for use.
oil in pan and brown the meatballs on all sides, keep
the pan moving gently.
browned, reduce heat and continue cooking for approximately
open one meatball to check they are thoroughly cooked
through with no pink or use a thermometer probe. The
internal temperature should exceed 75°C.
up your meatballs with mashed potato, a sprinkling
of chopped pickled onions for extra bite and a spoonful
of fruit jelly such as cranberry but you can also
use redcurrant or bramble.
an alternative to meatballs you can also make burgers
with the same mix.
4 - 6 depending on appetites!
PAN ROASTED VENISON WITH PICKLED SHALLOTS
venison is delicious served alongside creamy mashed
potatoes with a sprinkling of chives.
150g Garners Pickled Shallots, drained
15mls rapeseed oil
4 venison steaks
150g button mushrooms
A few sprigs of thyme
4 tbsps redcurrant jelly
1 small glass red wine
Freshly milled black pepper and a light pinch of salt
pan-fry venison in oil for 6 minutes, depending on
thickness, over a medium high heat, searing both sides
but retaining tenderness within.
to rest by wrapping in foil and keeping warm in a
mushrooms to same pan and sauté - with a further
drizzle of oil if necessary.
pickled shallots and sauté for a couple more
Add thyme and season.
pan with jelly and wine.
to boil to simmer all the juices and combine flavours.
and adjust seasoning.
venison on heated plates with sauce spooned over.
PICKLED ONION BEEF ROULADES
Known as beef olives north of the border, the beef,
blue cheese and Garners are the perfect combination.
200g Garners Original Pickled Onions, drained
100g 50-50 beef and pork mince/ or high quality sausagemeat
75g blue cheese or soft cheese of your choice
1 tbsp fresh parsley
A pinch of chilli powder to taste
Freshly milled salt and pepper
2 large thin slices of beef sirloin or frying
300mls tomato juice/passata
heat oven to 180°C / Gas 4.
a bowl, combine minced meat with crumbled cheese,
parsley, seasoning and half the pickled onions, roughly
meat slices on a raw meat chopping board and cut each
slice in two.
filling into 4 sausage shapes and place each on the
Roll up meat and fix firmly with wooden cocktail sticks.
a casserole dish of sufficient size to place the beef
olives flat on base.
tightly with tin foil and cook for 20 minutes to brown.
from oven and pour tomato juice around beef olives.
and add remaining pickled onions, halved.
and cook for a further 40 minutes until the tomato
sauce is bubbling and the meat is thoroughly cooked.
occasionally and add a little water if necessary to
keep the dish moist.
with creamy mashed potatoes and seasonal greens.
PORK AND PICKLED ONION HOT POT
The classic hot pot gets a Ganrers makeover.
Serve with boiled rice and green salad for a delicious
100g Garners Original Pickled Onions, drained
200g sliced leg of pork, diced/3 boneless steaks
1 tbsp rapeseed oil
9 cherry tomatoes
1 tsp brown sugar
A light pinch of salt and freshly milled pepper
150mls vegetable stock a quarter tsp of bouillon
powder dissolved in boiling water
1 dessertspoon cornflour, blended in a little water
250g long grain rice
oil in pan and brown pork on both sides.
onions and add to pan with tomatoes and sauté
with pork for a couple of minutes, taking care not
stock to deglaze pan and season.
lid on pan, adjust heat and simmer gently for 45 minutes.
occasionally and add a little water if required.
casserole is nearly ready, boil rice in lightly salted
water for 10 minutes. Drain and return to pan.
add cornflour, blended in a cup with a little cold
water, for the last few minutes of cooking and bring
to boil for a final time to thicken juices. The result
should be almost sticky.
CHEESE AND PICKLED ONION PIZZA
The perfect Friday night pickled onion pick me up.
The sauce also works well with a bowl of pasta for an
alternative simple supper.
For bread base (or buy ready made pizza bases):
225g strong white plain flour
Half a level tsp salt
1 x 7g sachet easy blend yeast
150mls warm water
30mls olive oil
For topping Pickled Onion Tomato sauce:
3 tbsps Garners Pickled Shallots, drained
1 dstsp olive oil
1 medium can chopped tomatoes
Freshly milled black pepper
1 level tsp mixed herbs
1 tsp honey
150g of your favourite cheese sliced Mozzarella
/ grated cheddar / crumbled Cheshire or blue cheese
Mix flour, salt and yeast in a mixing bowl.
a well in the centre.
warm water and oil.
to a soft dough, adding a little water if the mixture
is too dry.
the dough together with your hand and knead on a lightly
floured surface for 10 minutes until the dough is
make sauce following the instructions below.
the dough into two and shape into neat pizza bases.
on baking tray dusted with flour and place in a warm
not hot place to rise for 15 minutes
oven 220°C / Gas 7.
sauce over pizza bases, leaving a rim. Add nuggets
for approximately 8 - 10 minutes until the top is
bubbling and dough golden.
Heat oil in a small pan and sauté onions quickly.
remaining sauce ingredients and simmer gently for
approximately 5 minutes until the tomatoes are reduced
and the sauce thickens.
CAULIFLOWER WITH PICKLED ONION SAUCE
A hearty winter warmer with added bite thanks to
the tangy shallots. You can make this without bacon
for a tasty vegetarian dish.