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Traditional English Pickled Onions
Traditional English Pickled Onions
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
1475 minutes
Zesty pickled onions in rich malt vinegar, aged for 6 weeks. Perfect with ham, bread, and cheese.
Ingredients:
  • 2.25 pounds pearl onions, peeled
  • 0.5 cup salt
  • 3 cups malt vinegar
  • 1 tablespoon mixed pickling spice
  • 2 dried chile peppers, crumbled
  • 1 clove garlic, crushed
  • 2 bay leaves
Instructions:
  • Place the peeled onions in a glass or ceramic bowl and cover with cold water. Transfer the water to a saucepan and mix in the salt. Bring to a gentle boil until the salt dissolves. Remove from heat, let it cool slightly, then pour over the onions. Cover the bowl with a heavy plate to keep the onions submerged. Allow the onions to stand for 24 hours.
  • In a saucepan, combine the vinegar, pickling spice tied in a cloth, and bay leaves. Bring to a boil, then let it simmer over low heat for 5 minutes.
  • Clean and dry the onions, then combine with vinegar in a saucepan and simmer for 2 to 3 minutes. Pack the onions into sterile jars, pour the brine over them to cover, and optionally add a dried chile pepper to each jar. Seal with sterile lids and rings, then store in a cool, dark place for a minimum of 6 weeks before enjoying.

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