This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.
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Units: US | Metric
- 1In 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.
- 2Let them stand 8 to 12 hours.
- 3Drain the onions, and peel them; return them to the bowl.
- 4Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
- 5Let them stand 2 days.
- 6In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
- 7Drain and rinse the onions, and drain them well again.
- 8In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
- 9Cover them with the cooled, sweetened vinegar.
- 10Cover the jar with a nonreactive cap, preferably all plastic.
- 11Refrigerate the jar for at least 1 month before eating the onions.
- 12They will keep for at least 6 months.
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Nutritional Facts for English Pub-Style Pickled Onions
Serving Size: 1 (123 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 18.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2361.1 mg
- Total Carbohydrate 4.0 g
- Dietary Fiber 0.4 g
- Sugars 2.3 g
- Protein 0.2 g