Easy And Traditional British Pub Style Pickled Onions Recipes

ENGLISH PUB-STYLE PICKLED ONIONS



English Pub-Style Pickled Onions image

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.

Recipe From food.com

Provided by Millereg

Categories     Lunch/Snacks

Time P1m4D

Yield 1 1/2 pounds, 24 serving(s)

Number Of Ingredients: 9

1/2 cup pickling salt
2 quarts water
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

Steps:

  • In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
  • Let them stand 8 to 12 hours.
  • 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.
  • In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
  • 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.
  • Refrigerate the jar for at least 1 month before eating the onions.
  • They will keep for at least 6 months.


TRADITIONAL ENGLISH PICKLED ONIONS



Traditional English Pickled Onions image

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.

Recipe From allrecipes.com

Provided by AUSSIEMUM1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT35m

Yield 32

Number Of Ingredients: 7

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
Calories27.9 calories
Carbohydrate6.9 g
Protein0.4 g
Sodium12.8 mg
Sugar1.8 g

Steps:

  • 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.




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