English pickled onions - untested

https://culinaryginger.com/english-pickled-onions/#mv-creation-156-jtr

https://www.thespruceeats.com/easy-pickled-onions-recipe-435765

To sterilize the jars:

Place empty jars in a large pot.

Completely cover the jars with water.

Bring to a boil over high heat.

Once the water reaches a full rolling boil, begin timing. Boil the jars for 15 minutes.

Turn off the heat. If you are not quite ready to fill the sterilized jars and proceed with canning your recipe, you can leave them in the hot water for up to an hour. If you wait longer than an hour, you’ll need to sterilize them again.

The recipe fills 2-12 ounce (340 gram) jars.

If you’ve made these English Pickled Onions, please leave a comment below and let me know how the recipe turned out for you.

2 pounds (907 grams) pearl onions, peeled * see note

 2 tablespoons salt

 2 cups (473 ml) malt vinegar

 3/4 cup (177 grams) granulated sugar

 1 teaspoon coriander seeds

 1 teaspoon mustard seeds

 1 teaspoon black peppercorns

 1/2 teaspoon ground ginger

 2 bay leaves

 2 each, 12 ounce (340 gram) glass jars with lids

INSTRUCTIONS

Add the onions to a bowl and sprinkle the salt, mix to coat well. No water should be added. Leave overnight. ** see note

Rinse the onions well and dry. Add the onions to sterilized jars (see notes for sterilizing instructions).

To a saucepan add the vinegar, sugar, coriander, mustard seeds, peppercorns, ground ginger and bay leaves.

Heat over medium heat, until the sugar is dissolved. You can tell it is dissolved if you don't not feel the crystals as you stir. Heat only long enough to dissolve the sugar about 8-10 minutes, DO NOT BOIL or breathe in the vinegar fumes. Remove from the heat and cool to room temperature. If you add very hot liquid, this will cook the onions and they wont be crisp.

Pour the vinegar over the onions (until they are completely submerged) put on the lids and seal hand tight. I don't recommend long term preservation as the onions will lose their crunch.

Store in a cool dry place for 3 to 4 weeks before eating. If the weather is warm, store in refrigerator.

Refrigerate after opening.

NOTES

* To easily peel the onions, put them in a heat-proof bowl. Pour over hot water and leave until cooled. They should peel easily by rubbing the skins in the water.

** Do not leave the onions longer than overnight or they won't be crisp

*** Premixed pickling spice can be found in the spice section of the grocery store.

The recipe fills 2-12 ounce (340 gram) jars.

To sterilize the jars:

Place empty jars in a large pot.

Completely cover the jars with water.

Bring to a boil over high heat.

Once the water reaches a full rolling boil, begin timing. Boil the jars for 15 minutes.

Turn off the heat. If you are not quite ready to fill the sterilized jars and proceed with canning your recipe, you can leave them in the hot water for up to an hour. If you wait longer than an hour, you'll need to sterilize them again.

French pickled onions - Testing

https://chefcuisto.com/recette/conserves-doignons-perles-marines/

https://www.zeste.ca/recettes/oignons-perles-marines-de-raphael-vezina

https://www.recettesjecuisine.com/fr/recettes/accompagnements/petits-oignons-marines/

1 - Very successful, but now I can't remember which recipe I followed or if I Frankensteined on the fly. In the version below I've Frankensteined the first and third recipe. Oh, and I can't remember if I used white vinegar or white wine vinegar.

I would also like to see if I can re-use the brine from the previous pickling.

35 petits oignons perlés ou échalotes de Sainte-Anne

2 cuillères à soupe de sel

4 tasses (500 ml) de vinaigre blanc

8 grains de poivre noir

10 ml (2 c. à thé) de sel

15 ml (1 c. à soupe) de grains de moutarde

2 cuillères à soupe de sucre

12 tiges de thym

(optional) feuilles de laurier 

1. Placer les petits oignons dans un grand bol et saupoudrer généreusement d'eau salée. Couvrir et laisser reposer pour la nuit.
2. Rincer abondamment.
3. Remplir des pots Masson propre avec des petits oignons perlés.
4. Faites bouillir le vinaigre, le sucre, la coriandre et le poivre.
5. Verser dans les pots Masson.
6. Ajouter les tiges de thym.
7. Stériliser dans un bain d’eau bouillante pendant 15 minutes.

Queue de boeuf en hochepot (Marguéry) (Oxtail Stew) - Untested

From Monet's Kitchen by Claire Joyes, pg 142

Serves 6

8oz pork rind

2 sprigs thyme

1 bay leaf

3lbs oxtail, cut into 6 portions

3 cups beef broth

1 cup dry white wine

2 1/2lbs chestnuts

2 + 2 Tbsps butter

12 pearl onions

1 Tbsp confectioner's sugar

5 cups button mushrooms

6 small frankfurter sausages

1. Arrange the pork rind, thyme and bay leaf in a deep pot. Lay the oxtail on top. Cook over medium heat, uncovered, for 15 minutes. 
2. Moisten with 1 cup beef broth and continue to cook until the liquid forms a glaze. 
3. Add the rest of the broth and the white wine. Cover the pot and cook over low heat for about 3 hours.
4. Meanwhile, bring a pot of water to boil. Cut crosses in the chestnut skins, then boil them in water to cover for 40 minutes. Peel, removing the inner and outer skins. 
5. While the chestnuts are stewing, melt half the butter and sauté the onions.
6. When they are transparent add the confectioner's sugar and keep stirring until they are glazed. 
7. In another saucepan, melt the rest of the butter and cook the mushrooms until the juices run. 
8. Transfer the oxtail to a deep skillet. Degrease the cooking liquid and strain it. Add the onions, mushroms, sausages, and chestnuts. Cook for 15 minutes and serve hot.

Veal with Olives - Untested

 From Monet's Kitchen by Claire Joyes, pg 141

https://www.simplyrecipes.com/recipes/braised_onions/

I don't quite understand this recipe. I don't know how often I will make it since it requires so much green olives. Is it braised? Stovetop or baked and, depending, which cut of pork roast? Are the onions and olives cooked with the roast? Research is required.

Serves 4

1/4 cup oil

2 1/2lb boned, rolled pork roast (substitute for veal roast)

36 pearl onions, peeled and trimmed

2 cups green olives, pitted

1/4 tsp salt

1/2 tsp pepper

1 cup hot water

1. Heat the oil in a casserole with a lid. Add the veal and brown all over. 
2. Cover and cook over low heat for 30 minutes (any liquid? Just on the stove top?). 
3. Meanwhile peel and trim the pearl onions by blanching  in boiling water for one minute. Drain and rinse in cold water to stop the cooking. Slice off the ends; slip off the skins.
4. Add the olives and onions. (cook until onions are soft? how long?)
5. Season with the salt and pepper. Add the broth or water to the cooking liquid. 
6. Serve the cooking liquid as a sauce with the veal, and garnish with the olives and onions.