Laings English Pickled Onions Copycat Recipes

Steps:

• Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. (if storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme.

Steps:

• Peel and rinse onions under cold water and fill 1Ltr (1 Qt.) sterilized pickle jars as full as possible.
• To each jar, add 2 tbs of pickling spice mix.
• Add white vinegar to fill each jar.
• Seal tightly, leave at room temperature for 7-10 days. Give jars a shake to stir up spices once a day.
• After 7 days, taste test the pickles. If the center of the onion tastes like a pickle, with little or no onion taste, You're done -- Refrigerate jars to stop pickling process.
• Lasts for 3-4 months in fridge. Liquid may become slightly murky over time but pickles are fine. They'll likely be all gone before then.

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

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.

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.