Sauces and Condiments Recipe ★ Traditional English Pickled Onions

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

• 2 ¼ pounds pearl onions, peeled
• ½ cup salt
• 3 cups malt vinegar
• 1 tablespoon mixed pickling spice
• 2 dried chile peppers, crumbled
• 1 clove garlic, crushed
• 2 bay leaves

Cooking Directions

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.
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.
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.

Nutrition Facts

• calories27.9
• carbohydrateContent6.9 g
• proteinContent0.4 g
• sodiumContent12.8 mg
• sugarContent1.8 g