Pickled Pearl Onions Recipes

TRADITIONAL ENGLISH PICKLED ONIONS

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.

QUICK PICKLED PEARL ONIONS RECIPE

Steps:

• Prepare jars for canning by washing them and then setting in a boiling water bath for 15 minutes to sterilize.
• Place canning seals in a shallow bowl; cover with hot water. Replace water as needed, if water cools too much.
• Put a large pot water on to boil.
• Prepare onions by removing loose wrappers. Then set in a colander and place into simmering water for 5 minutes.
• Plunge onions into cold water and then peel. Measure out 8 cups onion.
• Combine vinegar, water, salt and sugar and bring to a boil. Reduce to a simmer.
• Add spices to empty jars.
• Add pickles to the jars, put on the seal and canning ring (fingertip tight)
• Place jars in the water bath canner, bring to a boil and let boil for 15 minutes.
• Remove canning jars and place on the counter where they can stay for 24 hours without being moved.

PICKLED PEARL ONIONS

Steps:

• Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
• Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.

PICKLED ONIONS

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.