Traditional English Pickled Onions

Name: Traditional English Pickled Onions
Total time: 1475
Yield: 32
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

Recipe by AUSSIEMUM1 from allrecipes.com

Condiment 25 Hr. 35 Mins.

Ingredients

32 servings

•

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

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.