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Traditional English Pickled Onions

4

0 min

Traditional English Pickled Onions

Traditional English Pickled Onions Photo 1

Time

0 min

Serving

32 persons

Calories

28

Rating

4.00★ (13)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • ¼ pounds pearl onions: 2 piece (peeled)
  • salt: 0.5 cup
  • malt vinegar: 3 cups
  • mixed pickling spice: 1 Tbsp
  • Chili peppers, crumbled: 2 piece (dried)
  • clove garlic: 1 piece (crushed)
  • bay leaves: 2 piece

Metric Conversion

Stages of cooking

Traditional English Pickled Onions Photo 21
Traditional English Pickled Onions Photo 32
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  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.
    Traditional English Pickled Onions Photo 2
  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.
    Traditional English Pickled Onions Photo 3
  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.
    Traditional English Pickled Onions Photo 4

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