(Allium cepa ‘Spring Pompeii’)
Pickles are a tasty and exciting addition to any lifestyle and culinary range. The secret to a unique, flavourful pickle is in the spices you add to the brine. Take 500gm fresh harvested Pickle Me onions – bulbous base only. ½ teaspoon of whole pepper medley, 6 whole cloves, 2 small dried chilli (heat level to taste), 1 teaspoon of salt, ½ cup sugar, 400ml white wine vinegar, 2 teaspoons dried Renaissance Herbs (choose from Rosemary, Basil, Dill, Thyme, Oregano, Sage, Coriander leaf, Garlic etc.) Trim and peel Pickle Me onions then blanch in boiling water for two to three minutes. Remove from heat and drain, when cool place in sterile, clean jars. Combine vinegar sugar, salt, pepper, chilli and cloves into a pan and bring to the boil. Simmer for a few minutes then pour over onions in the jars, seal and place in cool dark area.
An attractive bunching onion with slender stems – green at top and bulbous white base that is ideal for pickling.
Spring Onions will grow in most garden beds provided there is a reasonable amount of sun. Respond well to summer watering and regular applications of Seasol and PowerFeed. They don’t like being over crowded but can be grown in pots. Harvest regularly and allow to reshoot. Remove flower heads prior to seed set.
|Harvest||JANUARY TO JUNE|
|Position||PART TO FULL SUN, MODARATE FROST|