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Traditional English Pickled Onions
Rating: 4.18 stars
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.
prep:
25 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
32
Yield:
4 pints
Traditional English Pickled Onions

Ingredients

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

Directions

  • 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.

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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.

  • 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

Per Serving:
28 calories; protein 0.4g; carbohydrates 6.9g; sodium 12.8mg. Full Nutrition
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/21/2021
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© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/21/2021