Traditional English Pickled Onions Recipes

EASY AND TRADITIONAL BRITISH PUB STYLE PICKLED ONIONS

Steps:

• Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.).
• Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.
• Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.
• Add some extra vinegar if there is not quite enough.
• Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.
• Brining Notes:.
• You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions 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.

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.

PICKLED ONIONS

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

ENGLISH PUB-STYLE PICKLED ONIONS

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.

ENGLISH PICKLED ONIONS (PUB STYLE)

Steps:

• To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly.
• To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved.
• While the brine is simmering, pack the onions into sterilized mason/Kilner jars (plan on using either 4 pint sized jars or 2 quart sized jars). Pour the hot brine over the onions (I pour it through a sieve to collect the spices) and then distribute the spices among the jars. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth. Place the canning lids on the jars (or rubber rings if using) and screw/snap shut while hot to create a vacuum seal. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavor. Once opened store them in the fridge where they will keep for 3+ months.
• If canning the onions via boiling water bath for long-term storage (note: they will lost much of their crunchiness): Pack the jars as described above and wipe the rims. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart in blog post for higher altitudes).Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.