Pickled Onions - British
From elgourmand 8 years ago
- 1 hr to make
- Serves 4
I do like a pickled onion, or two, as part of a snack plate. Dig out a carrot, some celery, crackers, cheese, salami, etc. and munch away. Back about 50 years ago, when I was in the US Air Force, we had them in the NCO Club. Read more There was always a jar of pickled onions on the bar. This is the non brining method but they will last a long time anyway. I give the brining tips at the end of the recipe and those will last a couple years in the pantry. See less
Ingredients
- • 8 or 9 (depends on onion size) small pickling onions, peeled. shopping list
- • A pint (half litre) jar that can be sealed tightly. shopping list
- • ¾ cup malt vinegar or pickling vinegar. shopping list
- • 1/4 cup water. shopping list
- • 1 Tbs. Sea or Pickling salt. Non iodized salt. shopping list
- • 1 Tbs. ready-mixed pickling spices (or 1 tablespoons of your own mix). shopping list
How to make it
- 1. Peel the onions and pack them tightly into the jar.
- 2. Put all other ingredients in a small sauce pan and bring to a boil.
- 3. Simmer for five minutes, remove from heat & pour over the packed onions.
- 4. Make sure that all the onions are covered by the mix.
- 5. Add some extra vinegar if there is not quite enough.
- 6. Seal the jar and store in a dark, cool place for at least 4 weeks before using. See Photo
- Brining Notes:
- If you want to do a larger batch and you want them to last a really looong time, this is the answer.
- You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 4 cups of room temp water and ½ cup of non iodized salt together, stir until salt is dissolved, pour this over the onions, making sure they are completely covered with brine and leave them covered with a cloth for 2 days.
- Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.
People Who Like This Dish 3
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