Recipesfull introduces to you: Popular Recipes. (Traditional English Pickled Onions Recipe). 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.
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
Side Dish
Directions
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.
Nutritional Information
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Corned Beef Hash Crustless Quiche
Instant Pot Keto Crustless Spinach and Gouda Quiche
Soy Sauce Substitute
Roasted Asparagus with Sea Salt and Parmesan
Ma Hunsicker's Spaghetti Sauce
Faux Pesto
Mango Salsa Couscous
Vegetable Whip
Kay's Spaghetti and Lasagna Sauce
Garlic-Parmesan Croutons
Easy Lime Shredded Brussels Sprouts
Easy Grilled Chicken Marinade
Green Beans Italiano
Fresh Cherry Tomato Relish
Sesame Vegetable Stir-Fry
Never Enough Green Bean Casserole
Chef John's Baked Acorn Squash
Brown and Wild Rice Medley with Black Beans
Green Beans with Hazelnuts and Lemon
Simple Marinated Broccoli
Slow Cooker Candied Purple Yams
Sweet and Sour Pickled Fennel
Loaded Nacho Swamp Taters
Quinoa Pilaf with Veggies and Chickpeas
Watermelon Rind Preserves
Pat's Baked Beans
Simple Moscow Mule
Pecan Cranberry Butter Tarts
Paloma Picante
Bread Pudding II