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Traditional English Pickled Onions

By: AUSSIEMUM1  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 68 people have saved this

Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
1 Day 35 Min

Servings  (Help)

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Original Recipe Yield 4 pints
 

Ingredients

  • 2 1/4 pounds pearl onions, peeled
  • 1/2 cup salt
  • 3 cups malt vinegar
  • 1 tablespoon mixed pickling spice
  • 2 dried chile peppers, crumbled (optional)
  • 1 clove garlic, crushed
  • 2 bay leaves

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.

Footnotes

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 28 | Total Fat: 0g | Cholesterol: 0mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2008 by BAWILLIS66 
Did not like these at all. Will not make again. Sorry MORE

 
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