Traditional English Pickled Onions Recipes

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

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.

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.

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.