English Style Pickled Onions

Unlike the semi sweet American pickled onion, the English version has a much stronger spicy vinegar flavor with no hint of sweetness. This style may seem harsh or overpowering at first bite but its defiantly a taste worth acquiring.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Onions Choose small onions (1½ inch (38mm) or smaller) all approximately the same size. This will assure a consistent pickling. Skin enough onions to fill your jar. Skinning underwater will help prevent them from turning black later on, not to mention reducing the tears. In addition to removing the first few layers, cut off the top & bottom also.

Step 2

Brining Most vegetables contain 80% or more water. The object of brining is to draw out some of this water. Excessive water can dilute the vinegar, which can lead to a poor shelf life. Prepare enough brine solution to soak all your onions. Heat a small portion of water & add the salt. Stir until the salt is dissolved then add cold water. Insuring the water is no longer hot, add the onions. Place a saucer on top of the onions to keep them submerged. Let stand in the refrigerator for 24 hours.

Step 3

Dry Onions After 24 hours of brining, its important to rinse & thoroughly dry the onions. Use a strainer & rinse the brining solution off the onions. Let them drain for a while then use paper towels to further dry the onions. Then arrange the onions on a fresh paper towel & let them air dry for at least an hour. We want to remove any residual dampness.

Step 4

Spice & Vinegar Note this next step will stink up your entire house for days. You will need enough solution to fill at least ¾ of your empty pickling jar. Use malt vinegar initially, if you run out you can top off the rest with red wine vinegar but you should use at least 3/4 malt. Mix 2 tablespoons of pickling spices for every 1 cup of vinegar in a pot. Cover, bring to boil then let stand for 2 hours.

Step 5

After standing for 2 hours, strain out most of the undissolved spices. For extra flavor, add a portion of the strained spice back into the vinegar... the peppercorns etc.

Step 6

Pickling Fill your jar with onions & then add the cold spiced vinegar. Although it shouldn't be at this point, its important that the vinegar not still be hot as cooking the onions even a little will make them mushy in the long run. We want them to remain crunchy. Seal the jar, add the date to a label & store in a cool dark place or for extended shelf life, the refrigerator.

Step 7

How Long to Wait? Most pickles improve with age (to a point). Although pickled onions can be eaten after as little as 2 weeks pickling time, a full month is needed for them to acquire their full taste. As with most pickled products, pickled onions should have a shelf life of a couple of years however they begin to loose their crunch if you keep them too long. Enjoy once they're done pickling (1 month) but try to finish the jar within 6 months.