Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.

Gallery

Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
32
Yield:
4 pints
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tip

To peel the onions, trim off the root end but leave the onion layers attached. Cut a thin slice from the tops and place onions in a non-reactive bowl then cover with boiling water. Leave to stand for 4 minutes, then drain. Skins should be easier to peel with a sharp knife.

Nutrition Facts

28 calories; protein 0.4g 1% DV; carbohydrates 6.9g 2% DV; fat 0g; cholesterol 0mg; sodium 12.8mg 1% DV. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2010
These are terrific! My husband and I love them. I made them exactly as indicated. Thanks for sharing this recipe. Read More
(5)

Most helpful critical review

Rating: 2 stars
12/23/2008
Did not like these at all. Will not make again. Sorry Read More
(6)
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
12/23/2008
Did not like these at all. Will not make again. Sorry Read More
(6)
Rating: 5 stars
10/12/2010
These are terrific! My husband and I love them. I made them exactly as indicated. Thanks for sharing this recipe. Read More
(5)
Rating: 5 stars
06/10/2015
Honestly laziness crept in and I used frozen pearl onions for this recipe rather peeling all of those little bitty onions. Wasn't sure about what to do with them after I poured the pickling liquid into the jars so I just put lids on them and into the fridge they went. I uploaded a photo on 5.20.15 but I just knew that I couldn't wait 6 weeks to sample these onions. So I'm coming clean with you I cheated and opened a jar today. Seriously the best pickled onions I've ever had. The thing that makes this recipe unique is the malt vinegar and the hot chili peppers. I not only added some crushed peppers to each jar I added a couple of the whole dried chilis. That malt vinegar-chili pepper combination is just crazy good. I vow to never not have these on hand in my fridge. Hmmmm wonder how those onions would be in a very dry gin martini (is that called a Gibson??). Five-star recipe in this house! Read More
(4)
Advertisement
Rating: 4 stars
05/22/2013
it needs sugar add about a cup and it makes all the difference. Is really good on buttered bread. I also did not remove the pickling spice I enjoy the little bits of spice Read More
(2)
Rating: 5 stars
09/08/2015
These are a pain in the butt to do But oh so worth the work and now I wished I'd done a dozen jars cause I'm out and need to make more the malt vinegar and hot pepper flakes mix together so nice and these go well in a martini I noticed the longer they set the better they are!!!! But I now know to make a lot more as they didn't last everybody wanted more!!! Thanks so much for sharing!!!! Read More
(1)
Rating: 5 stars
05/20/2020
An excellent burst of flavor! Read More
Advertisement
Rating: 3 stars
04/28/2018
The pickling spice I used had cloves in it which just doesn't fit in to any pickled onions I've ever had before so I didn't care for them. I think for this to be a better recipe it should specify the individual spices needed since "pickling spices" are going to vary from brand to brand. That would be the only way to ensure a recipe was going to come out tasting the same for everyone. Read More
Rating: 5 stars
09/12/2013
Love them. Just like the ones we had growing up. Doing them for a second year. Great with hamburgers. - Jackie Read More
Rating: 3 stars
09/20/2016
Enough onions for 3 x 2 cup jars but not enough brine. Had to make more. Read More
Advertisement