Traditional English Pickled Onions recipe
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Ingredients
- 2 ¼ pounds pearl onions, peeled ½ cup salt 3 cups malt vinegar 1 tablespoon mixed pickling spice 2 dried chile peppers, crumbled 1 clove garlic, crushed 2 bay leaves
Nutrition Info
- 27.9 caloriescarbohydrate: 6.9 gcholesterol: : -fat: : -fiber: : -protein: 0.4 gsaturatedFat: : -servingSize: -sodium: 12.8 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Traditional English Pickled Onions
Directions
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Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.