How to Make Pink Pickled Onions Sunday Brunch

Traditional English Pickled Onions

15 brunch casseroles for easy springtime weekends.

Recipe Summary 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.

Ingredients | Pink Pickled Onions Sunday Brunch

2 ¼ pounds pearl onions, peeled

½ cup salt

3 cups malt vinegar

1 tablespoon mixed pickling spice

2 dried chile peppers, crumbled (Optional)

1 clove garlic, crushed

2 bay leaves

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.

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.

Info | Pink Pickled Onions Sunday Brunch

prep: 25 mins cook: 10 mins additional: 1 day total: 1 day Servings: 32 Yield: 4 pints

TAG : Traditional English Pickled Onions

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,