Classic English Pickled Onions Recipe

Ingredients

• 2.25 pounds pearl onions, peeled
• 0.5 cup salt
• 3 cups malt vinegar
• 1 tablespoon mixed pickling spice
• 2 dried chile peppers, crumbled
• 1 clove garlic, crushed
• 2 bay leaves

Instructions

1. Place the peeled onions in a non-reactive bowl (glass or ceramic) and cover with cold water. Drain the water into a saucepan and dissolve the salt in it. Bring to a gentle boil until the salt is fully dissolved, then let it cool slightly. Pour the brine over the onions, ensuring they are submerged with a heavy plate. Let the onions soak for 24 hours.
2. Measure the malt vinegar into a saucepan. Bundle the pickling spices in a cheesecloth and add it to the vinegar along with the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer gently for 5 minutes to infuse the flavors.
3. Rinse the onions thoroughly and pat them dry. Add the onions to the saucepan with the spiced vinegar. Simmer gently for 2 to 3 minutes. Pack the onions tightly into sterilized jars, then pour the hot brine over them, ensuring they are fully submerged. For an extra kick, add a dried chili pepper to each jar. Seal the jars with sterilized lids and rings and store them in a cool, dark place for at least 6 weeks before enjoying.

Nutrition

• Calories: 28 kcal
• Sugar Content: 2 g
• Sodium Content: 13 mg
• Protein Content: 0 g
• Carbohydrate Content: 7 g
• Unsaturated Fat Content: 0 g