Recipe 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."
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2 1/4 pounds
pearl onions, peeled
mixed pickling spice
dried chile peppers, crumbled
Did not like these at all. Will not make again. Sorry
These are terrific! My husband and I love them. I made them exactly as indicated. Thanks for sharing this recipe.
Honestly, laziness crept in, and I used frozen pearl onions for this recipe rather peeling all of those little bitty onions. Wasn't sure about what to do with them after I poured the pickling liquid into the jars, so I just put lids on them, and into the fridge they went. I uploaded a photo on 5.20.15, but I just knew that I couldn't wait 6 weeks to sample these onions. So I'm coming clean with you, I cheated and opened a jar today. Seriously, the best pickled onions I've ever had. The thing that makes this recipe unique is the malt vinegar, and the hot chili peppers. I not only added some crushed peppers to each jar, I added a couple of the whole dried chilis. That malt vinegar-chili pepper combination is just crazy good. I vow to never not have these on hand in my fridge. Hmmmm, wonder how those onions would be in a very dry gin martini (is that called a Gibson??). Five-star recipe in this house!
it needs sugar, add about a cup and it makes all the difference. Is really good on buttered bread. I also did not remove the pickling spice I enjoy the little bits of spice
Love them. Just like the ones we had growing up. Doing them for a second year. Great with hamburgers. - Jackie
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional English Pickled Onions
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: < 1
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