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English Pickled Onions

Yield: 2 x half-litre (US pint) jars

Course Pickles
Cuisine English
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Yield 2 x half-litre (US pint) jars
Calories 22 kcal

Ingredients

Metric - US Customary

Instructions

  1. Wash the onions, wash, set aside.

  2. Put 1 litre (1 US quart) of water in a large bowl. Add the salt, whisk or stir well to dissolve.

  3. Add the onions.
  4. Put a plate on the bowl, and weigh it down, to hold the onions down into the water.

  5. Let sit for 8 to 12 hours at room temperature.

  6. Drain onions, discarding soaking liquid from bowl.

  7. Make a second batch of brine in the large bowl with the second amount of water and salt.

  8. Peel onions, adding to the fresh batch of brine in the bowl.

  9. Put a plate on the bowl, and weigh it down, to hold the onions down into the water.

  10. Let stand for 2 days at room temperature.

  11. Drain onions, discarding brine. Rinse the onions, drain well.

  12. Make a spice mixture from the peppercorns, allspice berries, and hot pepper flakes; set aside.
  13. Pack onions into jars that are half-litre (US pint) in size. You'll need 2 to 3 jars depending on size of onions and how they fit into the jars.
  14. In each jar put 1 bay leaf.

  15. Divide the spice mixture between the jars.
  16. Put the vinegar into a large, microwave-safe jug. Add the sugar OR liquid stevia. Heat in microwave to boiling.
  17. Ladle into the jars to cover the onions.

  18. Leave 3 cm (1 inch) headspace.
  19. Debubble, adjust headspace.
  20. Wipe jar rims.
  21. Put lids on.
  22. Process in a water bath or steam canner.
  23. Process jars for 10 minutes; increase time as needed for your altitude.
  24. Best after at least a month of jar time.