Pickling onion Barletta is also known as the St. John's onion or silver onion. It is a very early variety that produces small, round, silvery-white onions. This variety is valued for its high yields and, above all, its mild, slightly sweet flavour, making it extremely versatile in the kitchen. The young onions are milder than regular onions and have a delicate, refined aroma. They are delicious both raw and cooked. When eaten raw, they add a fresh, mild onion flavour to green salads, potato salads, pasta salads and mixed salads. They also make a tasty garnish for sandwiches, burgers and wraps. In soups, they provide a subtle onion flavour without overpowering the other ingredients.
Thanks to their small size, the onions are ideal for cooking whole. They can be briefly stir-fried with vegetables, chicken, beef, pork, fish or tofu. In stews they retain their firm texture while developing a pleasantly sweet flavour. They are also delicious roasted in the oven or on the barbecue with olive oil, butter, honey or a splash of balsamic vinegar. In addition, they are an excellent ingredient in quiches, savoury pies and oven dishes. Braised in butter or lightly caramelised, they make an elegant side dish for roast meat, game and poultry.
The classic use of Pickling onion Barletta is pickling. Thanks to their uniform size, firm texture and mild flavour, the onions remain wonderfully crisp after pickling. Once peeled, they can be briefly blanched before being covered with a hot sweet-and-sour pickling liquid made from vinegar, water, sugar and salt, flavoured with mustard seeds, peppercorns, bay leaves and cloves. After a few weeks, the onions are fully matured in flavour and will keep for several months. Pickled picking onions are a popular accompaniment to cheese boards, cold meats, charcuterie, salads, fondue, gourmet dining, raclette and a wide range of appetisers.
Pickling onion Barletta pairs exceptionally well with potatoes, tomatoes, sweet peppers, carrots, green beans and mushrooms. Its mild onion flavour also complements goat's cheese, aged cheese and feta. Fresh herbs such as parsley, chives, thyme, rosemary and dill enhance its delicate aroma, while mustard, honey, balsamic vinegar and other vinegars provide an excellent balance of sweet and sour. These versatile flavour combinations make Pickling onion Barletta an excellent ingredient for both everyday meals and festive dishes. Non hardy annual. Height: 25 - 40 cm.
Outdoor sowing: April - June
Germination: 10 - 14 days
Germination temp.: 9 - 15 °C
Sowing depth: ½ - 1½ cm
Planting distance: 15 cm
Distance between the rows: 15 - 20 cm
Planting position: sunny - half shade
Days till harvest: 60 - 65 days
Sow pickling onion outdoors from April, once the soil has warmed sufficiently and can be worked easily. Direct sowing is recommended, as onions have delicate root systems and do not transplant well. Make shallow seed drills ½ - 1½ cm deep and sow the seeds fairly closely together. Close sowing encourages the development of the characteristic small silver onions rather than large bulbs. Cover the seeds with a thin layer of soil and gently firm the surface. Leave 15 - 20 cm between rows to ensure good air circulation and sufficient light. Once the seedlings have emerged, thin them if necessary to about 15 cm between plants.
Pickling onions grow best in a sunny position, but they also tolerate light partial shade. The soil should be fertile, humus-rich, moisture-retentive yet well-drained. Before sowing, incorporate well-rotted compost or mature organic matter into the soil. Avoid using fresh manure, as it may adversely affect bulb development. At a soil temperature of 9 - 15 °C, seeds usually germinate within 10 - 14 days. Keep the soil evenly moist during germination, but avoid waterlogging. Weed regularly to prevent young plants from competing with unwanted vegetation.
The first pickling onions can be harvested after approximately 60 - 65 days. Carefully lift the onions once they have reached the desired size. Leave a few plants in the ground for a slightly later harvest if desired. For the characteristic small pickling onions, it is important not to delay harvesting for too long. To reduce the risk of soil-borne diseases such as white rot and onion fly, practise good crop rotation. Do not grow onions or other Allium crops (such as garlic, leeks, shallots or chives) in the same location for four years.
Fresh, unpeeled pickling onions can be stored for one to two weeks in a cool, dry and dark place with good ventilation. The traditional method of preservation is pickling them in a sweet-and-sour vinegar solution with herbs and spices. Stored in a well-sealed jar in the refrigerator, pickled pickling onions will keep for several months while retaining their fresh flavour and crisp texture.
