English Pub-Style Pickled Onions -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Appetizers

Recipes

Pickles

English Pub-Style Pickled Onions

Rate it!
Votes (0) | Comments (0)

By Linda Ziedrich

Posted July 23rd, 2007

This article is reprinted with permission from The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, by Linda Ziedrich, (1999, Harvard Common Press)

The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Servings:	Makes 1 Quart
Author Notes:	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 some 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 pounds very small onions or 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
Instructions:	Makes 1 Quart 1. In a bowl, dissolve 1/4 cup salt in 1 quart water. Add the onions. Weight them gently with a plate that fits inside the bowl. Let them stand 8 to 12 hours. 2. Drain the onions, and peel them. Return them to the bowl. Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again. Let them stand 2 days. 3. In a nonreactive saucepan, bring the sugar and vinegar to a boil. Let the liquid cool. 4. Drain and rinse the onions, and Drain them well again. In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf. Cover them with the cooled, sweetened vinegar. Cover the jar with a nonreactive cap, preferably all plastic. 5. Refrigerate the jar for at least 1 month before eating the onions. They will keep for at least 6 months.