STREAMING NOW: Carnivorous

English Pub-Style Pickled Onions

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
840hrs
SERVES:
24
YIELD:
1 1/2 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Let them stand 8 to 12 hours.
  3. Drain the onions, and peel them; return them to the bowl.
  4. Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
  5. Let them stand 2 days.
  6. In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
  7. Drain and rinse the onions, and drain them well again.
  8. In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
  9. Cover them with the cooled, sweetened vinegar.
  10. Cover the jar with a nonreactive cap, preferably all plastic.
  11. Refrigerate the jar for at least 1 month before eating the onions.
  12. They will keep for at least 6 months.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: