Old Fashioned Pub Pickled Onions
In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.
Old Fashioned Pub Pickled Onions
In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.
Open in Cookpad AppSteps
- 1
Cut the tops and bottoms off the onions. Peel them and wash them off. Dry them thoroughly. Put them in a bowl and salt them. Stir them well to get them all coated evenly.
- 2
Cover and Leave overnight.
- 3
Rinse and dry the onions. Don't let them sit around with the salt on them after they went overnight. Get them done early so they stay crisp after the pickle.
- 4
Gather the spices. Add the sugar and spices to the vinegar and heat just enough to dissolve the sugar but don't boil.
- 5
Pack the onions into sterilized jars. Pour the liquids over the onions filling them. Make sure each jar has some of the pickling spices. I used a spoon to spoon some into each jar. Make sure all the air bubbles have escaped.
- 6
Seal the jars and allow to cool. Let sit for a month or two. The longer the better. These would be awesome with a ploughmen's lunch. I hope you enjoy!!!
- 7
Tip: If you wish to peel a bunch of onions easily, here is a tip. Take the whole onions that's been topped and bottom cut off, put into a pot. Boil water in another pot and pour over the onions making sure the onions are covered. Allow to cool to touch. The onion skins with slide off. Dry the "peeled" onions or they will turn to mush.
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