Can anybody tell me the difference between "normal" onions and pickling onions. Or better still one of the other Italian readers can you tell me what to look for in the market over here. We can get very small onions that are cooked usually in sweet and sour, but I really don't know if they are the ones to use. Chiara or Martino aiuto!

Hi, Anna, for pickled onions I use Welsh onions. Don't know if you can get them in Italy. Can we send seed to you? If so, when they are available, next spring, I will send you some.

Hi Anna, I use shallots, which are easier to find.

Try again, already written this out twice - anywas as I was saying, I don't really like gardening, so thats for the seed offer but no thanks, I ll deffinately try shallots.

Anna, you can easily pickle the cipollini that are available in Frascati. I know there's no tradition of pickling there and the 'agro dolce' version is not the same. I think the secret is availbility of traditional malt vinegar and pickling spices. Find a source for those in Roma and you're as good as there.
If I can be of further help just let me know. Cordiali saluti.

Grazie Gastrovolpe2, I have the pickling spices and was going to use a wine vinegar, does it have to be malt?

Hi, I just go to my greengrocers and buy "pickling onions"! Always taste great

Chef - Have you ever made a Onion Marmalade with Shallots? I am thinking of doing that, but just wondered if it turned out okay ??

Chef - Have you ever made a Onion Marmalade with Shallots? I am thinking of doing that, but just wondered if it turned out okay ??

Chef - Have you ever made a Onion Marmalade with Shallots? I am thinking of doing that, but just wondered if it turned out okay ??

See David - If you don't answer me quick enough I just keep asking and asking !!!!!



Are we there yet? Are we there yet? Are we ..... well you get the hint !!!

See David - If you don't answer me quick enough I just keep asking and asking !!!!!



Are we there yet? Are we there yet? Are we ..... well you get the hint !!!

See David - If you don't answer me quick enough I just keep asking and asking !!!!!



Are we there yet? Are we there yet? Are we ..... well you get the hint !!!

Um Nick, I think we heard the first time. Hee hee

I have no idea what is going on here ?? It's like ITV - It keeps repeating itself !!!

It happened to me at the pub Nick, I thought it was the drink, but in your case, well you look sober...

Sober, me on a saturday night when Sue has gone out and I am babysitting !!! Fraid I am !!!



Still, I 'm going to France next week for 4 days, so I will think of you all !!!

got room for me in your suitcase Nick?

got room for me in your suitcase Nick?

Mammachef, you're repeating yourself!! Calm down, don't drink so quickly, Oh, Nick France for 4 days, what part?

Oh, hello ladies - And me being an International Jam Tycoon !!!!

Just going to Lille, by Eurostar - I just love going anywhere in France really !!!

enjoy yourself and keep safe, I'm off back to the sofa now...

Hello Nick, sorry missed your question earlier.

Yes I have made shallot marmalade, it was a bit on the light side tastewise, I might try again and see if I can improve the flavour.

Or, you could have a go, being the main man for this sort of experiment. JYFI, I use French shallots of the best quality because they are consistant in size and flavour for my main use at this time of year, namely my pickled shallots in wine vinegars.

Let me know if you try the marmalade idea.

Regards David.

Ciao Anna, sorry I've only just caught up with this thread again. I've been working in Milano. To answer your question on vinegar; I suppose that traditional English pickled onions always used malt vinegar, and because we're now in the pickling season our supermarkets are displaying special malt pickling vinegar which I guess is pre-spiced. I use regular malt vinegar and adjust it to give the flavour I'm looking for without too much acidity. So yes you can use aceto di vino but I suggest you play around with the formula until you hit a balance that pleases you. Con piacere.

I have read somewhere that the vinegar used for pickling has to be of certain acidity to be able to preserve the pickles. There is a web site which specializes on pickling. [link] May be they will have an answer.