Small Bowl of English Pickled Onions
(click to enlarge)

Pickled Onions, English


England   -  
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
**
3 weeks
Must		 Small Onions are appetizers and snacks. Larger ones (1-1/2 inches up) can be sliced for sandwiches. Malt vinegar (5%) is essential for English flavor.

2
2
------
2
1/3
1
1
1
1/2
2
-----
#
T
---
c
c
t
t
t
t

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Onions, tiny (1)
Salt
-- Pickle
Malt Vinegar
Sugar (2)
Coriander seeds
Mustard seeds
Peppercorns
Ginger, ground
Bay Leaves
---------------
Do Ahead   -   (30 min +8 hrs salting)
  1. Blanch ONIONS in rapidly boiling water: 1-1/4 minutes for boilers, less for pearls. Quench in cold water and peel. Cut a bit off the top of each and peel the dry and drying layers. Cut as little as you can from the root end so they hold together well.
  2. In a bowl, tumble Onions with 2 T Salt. Let sit 8 hours or overnight.
Run   -   (30 min)
  1. In a 2 quart sauce pan, mix all Pickle items. Bring to a boil over high heat, then simmer, stirring now and then until sugar has dissolved. Simmer for about 5 minutes to extract flavor from the spices.
  2. Stir in Onions and bring to a boil. Simmer about 1 minute for pearls, 2 minutes for really small boilers, 5 minutes for medium and 7 minutes for large boilers.
  3. Pack Onions hot in a sterile jar and pour hot Pickle over. I use a small, tightly sealed plastic bag of water to hold the Onions down under the pickle. Cover tightly and keep in a cool spot for 3 to 4 weeks before eating. Refrigerate after opening and they'll be good up to a year.
NOTES:

  1. Onions:

      I pick out small ones from a bin of boiling onions, 1 to 1-1/4 inches. 2 pounds will yield about 1-1/2 pounds peeled. Pearl onions are are a hassle. A 6 quart jar is good with plenty of headroom which I fill with a tightly sealed plastic bag of water to hold the onions down under the pickle.

  2. Sugar:

      I use Mexican Zulka brand Morena cane sugar which is not totally refined and has some flavor and a little color. The pattern recipe called for 3/4 cup. I cut that to 1/3 cup and they were still a little sweet for my taste, use your own discretion.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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