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English Pickled Onions
Yield: 2 x half-litre (US pint) jars
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
- 750 g onions (very small, unpeeled. 1 ½ lbs. Measurements before prep.)
- 1 litre water (cold or tap temperature. 4 cups / 32 oz)
- 4 tablespoons pickling salt
- 1 litre water (cold or tap temperature. 4 cups / 32 oz)
- 4 tablespoons pickling salt
- 1 teaspoon black peppercorns (whole)
- ¼ teaspoon allspice (whole berries)
- ¼ teaspoon chile flakes
- bay leaves
- 500 ml malt vinegar (5% acidity or higher. 2 cups / 16 oz)
- 2 tablespoons brown sugar (light)
Instructions
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Wash the onions, wash, set aside.
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Put 1 litre (1 US quart) of water in a large bowl. Add the salt, whisk or stir well to dissolve.
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Add the onions.
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Put a plate on the bowl, and weigh it down, to hold the onions down into the water.
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Let sit for 8 to 12 hours at room temperature.
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Drain onions, discarding soaking liquid from bowl.
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Make a second batch of brine in the large bowl with the second amount of water and salt.
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Peel onions, adding to the fresh batch of brine in the bowl.
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Put a plate on the bowl, and weigh it down, to hold the onions down into the water.
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Let stand for 2 days at room temperature.
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Drain onions, discarding brine. Rinse the onions, drain well.
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Make a spice mixture from the peppercorns, allspice berries, and hot pepper flakes; set aside.
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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.
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In each jar put 1 bay leaf.
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Divide the spice mixture between the jars.
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Put the vinegar into a large, microwave-safe jug. Add the sugar OR liquid stevia. Heat in microwave to boiling.
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Ladle into the jars to cover the onions.
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Leave 3 cm (1 inch) headspace.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner.
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Process jars for 10 minutes; increase time as needed for your altitude.
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Best after at least a month of jar time.