- 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
- 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.
- 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.
- 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.
04/07/2018
recipepes.com
Traditional English Pickled Onions, recipe
PT15M
PT1H
5
455 calories
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