Easy And Traditional British Pub Style Pickled Onions Recipes
EASY AND TRADITIONAL BRITISH PUB STYLE PICKLED ONIONS
I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do!
Provided by French Tart
Categories Onions
Time P1m14DT15m
Yield 1 Large Jar Pickled Onions
Number Of Ingredients 3
Steps:
- Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.).
- Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.
- Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.
- Add some extra vinegar if there is not quite enough.
- Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.
- Brining Notes:.
- You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days.
- Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.
Nutrition Facts : Calories 533.3, Fat 0.7, SaturatedFat 0.2, Sodium 63.4, Carbohydrate 98.5, Fiber 12.7, Sugar 41.8, Protein 8.3
TRADITIONAL ENGLISH PICKLED ONIONS
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.
Provided by AUSSIEMUM1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 32
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Protein 0.4 g, Sodium 12.8 mg, Sugar 1.8 g
ENGLISH PUB-STYLE PICKLED ONIONS
This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.
Provided by Millereg
Categories Lunch/Snacks
Time P1m4D
Yield 1 1/2 pounds, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
- Let them stand 8 to 12 hours.
- Drain the onions, and peel them; return them to the bowl.
- Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
- Let them stand 2 days.
- In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
- Drain and rinse the onions, and drain them well again.
- In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
- Cover them with the cooled, sweetened vinegar.
- Cover the jar with a nonreactive cap, preferably all plastic.
- Refrigerate the jar for at least 1 month before eating the onions.
- They will keep for at least 6 months.
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- To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly.
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- If canning the onions via boiling water bath for long-term storage (note: they will lost much of their crunchiness): Pack the jars as described above and wipe the rims. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart in blog post for higher altitudes).Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.
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