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Traditional English Pickled Onions

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Traditional English Pickled Onions

Directions

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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 (Optional)
  • 1 clove garlic
  • crushed
  • 2 bay leaves
  • Methods :

  • 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.
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