Ingredients
-
1/2
-
2
-
1 1/2
-
2
-
2
-
1
-
1/4
-
1/4
-
1
-
-
-
-
-
-
Directions
English Pub-Style Pickled Onions, 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 , Great, easy recipe! used small boiler onions and actually processed them in a hot water bath for 10 min (no more!) and then packed them and put them in the closet for 5+ weeks You can smell them when you open the door and it’s yummy! These make a great gift! :o), This recipe was easy to follow and had great results with 2 trys, just in case I fluked the first Thank you
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Steps
|
1
Done
|
In a Bowl, Dissolve Cup Salt in 1 Quart Water; Add the Onions and Weight Them Gently With a Plate That Fits Inside the Bowl. |
|
2
Done
|
Let Them Stand 8 to 12 Hours. |
|
3
Done
|
Drain the Onions, and Peel Them; Return Them to the Bowl. |
|
4
Done
|
Make a Brine With the Remaining Salt and Water, Pour It Over the Onions, and Weight Them Gently Again. |
|
5
Done
|
Let Them Stand 2 Days. |
|
6
Done
|
in a Nonreactive Saucepan, Bring the Sugar and Vinegar to a Boil; Let the Liquid Cool. |
|
7
Done
|
Drain and Rinse the Onions, and Drain Them Well Again. |
|
8
Done
|
in a 1-Quart Jar, Layer the Onions, Peppercorns, Allspice, Pepper Flakes, and Bay Leaf. |
|
9
Done
|
Cover Them With the Cooled, Sweetened Vinegar. |
|
10
Done
|
Cover the Jar With a Nonreactive Cap, Preferably All Plastic. |
|
11
Done
|
Refrigerate the Jar For at Least 1 Month Before Eating the Onions. |
|
12
Done
|
They Will Keep For at Least 6 Months. |
