Traditional English Pickled Onions recipe

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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
1 clove garlic, crushed
2 bay leaves

Nutrition Info

27.9 calories
carbohydrate: 6.9 g
cholesterol: : -
fat: : -
fiber: : -
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 12.8 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 pints

Recipe Note

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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