Traditional English Pickled Onions

Recipe View Begin by preparing the onions: Place the peeled onions in a non-reactive glass or ceramic bowl. Cover completely with cold water. (5 minutes)

Recipe View In a separate saucepan, drain the water used to cover the onions. Stir in the salt until fully dissolved. Bring the solution to a gentle boil to ensure complete dissolution, then allow to cool slightly. (10 minutes)

Recipe View Pour the cooled brine over the onions, ensuring they are fully submerged. Weigh them down with a heavy plate to keep them immersed. Let stand for 24 hours to draw out excess moisture and firm the onions.

Recipe View The next day, prepare the pickling brine: Measure the malt vinegar into a saucepan. Enclose the pickling spice in a cheesecloth or muslin bag and add it to the vinegar along with the bay leaves. (5 minutes)

Recipe View Bring the vinegar mixture to a boil, then reduce the heat and simmer gently for 5 minutes to allow the spices to infuse their flavour into the vinegar.

Recipe View Rinse the onions thoroughly under cold water and pat them dry with a clean kitchen towel. (5 minutes)

Recipe View Add the dried onions to the saucepan with the spiced vinegar. Simmer gently for 2 to 3 minutes, just until the onions are heated through but still retain their firmness. Avoid overcooking, which can make them mushy. (5 minutes)

Recipe View Pack the onions carefully into sterilized jars, leaving about 1/2 inch of headspace at the top. Ladle the hot pickling brine over the onions to cover them completely, ensuring no air pockets remain. Add a crumbled dried chile pepper to each jar for an extra touch of heat, if desired. (15 minutes)

Recipe View Seal the jars tightly with sterilized lids and rings according to standard canning procedures. Store the jars in a cool, dark place for at least 6 weeks to allow the flavours to meld and mellow. The pickled onions will continue to improve with age. (6 weeks)