Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary

cook:
10 mins
additional:
1 day
total:
1 day 35 mins
prep:
25 mins
Servings:
32
Yield:
4 pints
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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.n

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  • 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.n

  • 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.n

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; carbohydrates 6.9g; sodium 12.8mg. Full Nutrition
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