English Pub-Style Pickled Onions

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.

• Ready In: 840 hrs
• Serves: 24
• Yields: 1 1/2 pounds

Ingredients

• 1⁄2 cup pickling salt
• 2  quarts water
• 1 1⁄2 lbs  very small onion or 1 1⁄2 lbs  pearl onions or 1 1⁄2 lbs shallots
• 2  tablespoons brown sugar
• 2  cups malt vinegar
• 1  teaspoon black peppercorns
• 1⁄4 teaspoon whole allspice
• 1⁄4 teaspoon  hot pepper flakes
• 1  bay leaf, crumbled

Directions

1. In 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.
2. Let them stand 8 to 12 hours.
3. Drain the onions, and peel them; return them to the bowl.
4. Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
5. Let them stand 2 days.
6. In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
7. Drain and rinse the onions, and drain them well again.
8. In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
9. Cover them with the cooled, sweetened vinegar.
10. Cover the jar with a nonreactive cap, preferably all plastic.
11. Refrigerate the jar for at least 1 month before eating the onions.
12. They will keep for at least 6 months.