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.
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