English Pub-Style Pickled Onions |
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Prep Time: 50400 Minutes Cook Time: 0 Minutes |
Ready In: 50400 Minutes Servings: 24 |
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This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar. Ingredients:
1/2 cup pickling salt |
2 quarts water |
1 1/2 lbs very small onion or 1 1/2 lbs pearl onions or 1 1/2 lbs shallots |
2 tablespoons brown sugar |
2 cups malt vinegar |
1 teaspoon black peppercorns |
1/4 teaspoon whole allspice |
1/4 teaspoon hot pepper flakes |
1 bay leaf, crumbled |
Directions:
1. In a bowl, dissolve 1/4 cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
2. Let them stand 8 to 12 hours.
3. Drain the onions, and peel them; return them to the bowl.
4. Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
5. Let them stand 2 days.
6. In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
7. Drain and rinse the onions, and drain them well again.
8. In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
9. Cover them with the cooled, sweetened vinegar.
10. Cover the jar with a nonreactive cap, preferably all plastic.
11. Refrigerate the jar for at least 1 month before eating the onions.
12. They will keep for at least 6 months.
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