Traditional English Pickled Onions
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1020 g
Pearl Onion (peeled)1 cup
Salt3 cups
Malt Vinegar1 tbsp
Pickling Spice (mixed)1 clove
Garlic (crushed)Directions:
1
Place the peeled onions in a glass or ceramic bowl and cover with cold water
2
Drain the water into a saucepan and stir in the salt
3
Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions
4
Cover the bowl with a heavy plate so all of the onions stay submerged
5
Leave onions to stand for 24 hours
6
Measure the vinegar into a saucepan
7
Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves
8
Bring to a boil, then simmer over low heat for 5 minutes
9
Rinse the onions and pat them dry
10
Add to the saucepan with the vinegar
11
Simmer for 2 to 3 minutes
12
Pack the onions into sterile jars and ladle the brine over them until they are covered
13
Add a dried chile pepper to each jar if you like
14
Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening