Crocodile Tears

Or was it the onions?

There are crocodiles in Egypt which is probably why Aïda’s director asked my cousin to get one. She searched high and low, well as far as Barry Island and found one. Delighted to be so successful in her chosen profession - opera stage management, she presented said animal with its owner on the stage during a rehearsal for the Welsh National Opera’s production. It didn’t end well, the crocodile dropped dead on stage and never made it to the opening night.

My grandmother’s crocodile clutch bag, circa 1920

Gabrielle was staying in our student house, mostly painted pale grey/green to match the weather. She would waft in and out, sing tunelessly to Aïda in the bath and generally ignore the cottage industry in our kitchen, peeling pickling onions. We filled jar after recycled 5lb jar.

In those days we didn’t know about different types of vinegar, good old malt did the job. I don’t remember any discussion about spices or brining. But then we hardly waited any time before crunching our way through them, a reward at the end of each boring day at lectures.

“The smaller the better” is probably true, I prefer to keep the onions whole. But that means waiting until at least September for them to come into season. Brining for 24 hours means the onions will stay crunchy for longer but they never get much beyond the 2 week point in our household, let alone the recommended 6 weeks. I use whatever I can find, usually shallots, and pickle them a jar at a time, submerging them peeled, topped and tailed in a clip top jar with a rubber seal. I add maple syrup to cider vinegar, just enough for the sweetness to be discernible and a tablespoon of pickling spice per kilo jar (coriander and mustard seed, bay leaves and dried chillies).

Do you brine your pickles?