English Pickled Onions

Name: English Pickled Onions
Total time: 725 min
Yield: 10 servings
Ingredients: 2 pounds (907 grams) pearl onions, peeled * see note; 2 tablespoons salt; 2 cups (473 ml) malt vinegar; 0.75 cup (177 grams) granulated sugar; 1 teaspoon coriander seeds; 1 teaspoon mustard seeds; 1 teaspoon black peppercorns; 0.5 teaspoon ground ginger; 2 bay leaves; 2 each, 12 ounce (340 gram) glass jars with lids, washed in hot soapy water

12h 5m

Serves 10

culinaryginger.com

English Pickled Onions

culinaryginger.com

12h 5m

Serves 10

Directions

1Add the peeled onions to a bowl and sprinkle with salt, mixing to coat well; do not add water.
2Leave the salted onions overnight.
3Rinse the onions well and dry.
4Add the onions to 2 clean 2-12 ounce (340 gram) jars.
5To a saucepan, add the malt vinegar, granulated sugar, coriander seeds, mustard seeds, peppercorns, ground ginger, and bay leaves.
6Heat the mixture over medium heat until the sugar is dissolved (about 8-10 minutes), stirring until no crystals are felt.
7Remove the saucepan from the heat and cool the vinegar mixture to room temperature.
8Pour the cooled vinegar over the onions until they are completely submerged.
9Put on the lids and seal hand tight.
10Store in a cool dry place for 3 to 4 weeks before eating.
11If the weather is warm, store in the refrigerator.
12Refrigerate after opening.

Ingredients

2 pounds (907 grams) pearl onions, peeled * see note
2 tablespoons salt
2 cups (473 ml) malt vinegar
0.75 cup (177 grams) granulated sugar
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
0.5 teaspoon ground ginger
2 bay leaves
2 each, 12 ounce (340 gram) glass jars with lids, washed in hot soapy water

Equipment

large bowlsaucepantongs

Tips

To easily peel the onions, put them in a heat-proof bowl, pour over hot water, and leave until cooled; they should peel easily by rubbing the skins in the water.
Do not leave the onions longer than overnight when salting or they won't be crisp.
Store in a cool dry place for 3 to 4 weeks before eating.
If the weather is warm, store in refrigerator.
Refrigerate after opening; they will keep for up to 1 year.
Do not boil the vinegar or breathe in the vinegar fumes.
Cool the vinegar to room temperature before pouring over onions to ensure crispness.
Salting the onions helps draw out excess moisture and preserve crispness.

English Pickled Onions

12h 5m

Serves 10

culinaryginger.com

English Pickled Onions

culinaryginger.com

12h 5m

Serves 10

Directions

1Add the peeled onions to a bowl and sprinkle with salt, mixing to coat well; do not add water.
2Leave the salted onions overnight.
3Rinse the onions well and dry.
4Add the onions to 2 clean 2-12 ounce (340 gram) jars.
5To a saucepan, add the malt vinegar, granulated sugar, coriander seeds, mustard seeds, peppercorns, ground ginger, and bay leaves.
6Heat the mixture over medium heat until the sugar is dissolved (about 8-10 minutes), stirring until no crystals are felt.
7Remove the saucepan from the heat and cool the vinegar mixture to room temperature.
8Pour the cooled vinegar over the onions until they are completely submerged.
9Put on the lids and seal hand tight.
10Store in a cool dry place for 3 to 4 weeks before eating.
11If the weather is warm, store in the refrigerator.
12Refrigerate after opening.

Ingredients

2 pounds (907 grams) pearl onions, peeled * see note
2 tablespoons salt
2 cups (473 ml) malt vinegar
0.75 cup (177 grams) granulated sugar
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
0.5 teaspoon ground ginger
2 bay leaves
2 each, 12 ounce (340 gram) glass jars with lids, washed in hot soapy water

Equipment

large bowlsaucepantongs

Tips

To easily peel the onions, put them in a heat-proof bowl, pour over hot water, and leave until cooled; they should peel easily by rubbing the skins in the water.
Do not leave the onions longer than overnight when salting or they won't be crisp.
Store in a cool dry place for 3 to 4 weeks before eating.
If the weather is warm, store in refrigerator.
Refrigerate after opening; they will keep for up to 1 year.
Do not boil the vinegar or breathe in the vinegar fumes.
Cool the vinegar to room temperature before pouring over onions to ensure crispness.
Salting the onions helps draw out excess moisture and preserve crispness.