All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Ingredients

2 ¼ pounds pearl onions, peeled ½ cup salt 3 cups malt vinegar 1 tablespoon mixed pickling spice 2 dried chile peppers, crumbled 1 clove garlic, crushed 2 bay leaves

Nutrition Info

27.9 calories carbohydrate: 6.9 g cholesterol: : - fat: : - fiber: : - protein: 0.4 g saturatedFat: : - servingSize: - sodium: 12.8 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

4 pints

Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.