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.
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Tip
To peel the onions, trim off the root end but leave the onion layers attached. Cut a thin slice from the tops and place onions in a non-reactive bowl then cover with boiling water. Leave to stand for 4 minutes, then drain. Skins should be easier to peel with a sharp knife.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 28 | |
% Daily Value * | |
Sodium13mg | 1% |
Total Carbohydrate7g | 3% |
Total Sugars2g | |
Protein0g | |
Vitamin C3mg | 17% |
Calcium10mg | 1% |
Iron0mg | 1% |
Potassium23mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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