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Pickled Onion (Pub Onion) and Spiced Vinegar recipes

2 pints cider vinegar
1/4 oz cinnamon bark
1/4 oz whole cloves
1 dozen peppercorns
1/4 oz whole mace
1/4 oz whole allspice
1 or 2 bay leaves

Tie spices in a small piece of muslin, place in vinegar and allow
to steep for about 1 to 2 months for a good flavour.

Place vinegar and spices in a glass or china bowl (not metal or
polythene) standing in a pan of water. Cover bowl, bring water to
boil, remove from heat. Allow to get quite cold - at least 2 hours.

Select small, even-sized onions. Place without peeling in a brine
made from 1 lb salt to 1 gallon of water. Place a plate on top to
keep onions submerged.

Leave 12 hours, pleel and place in fresh brine for 24 hours.

Drain thoroughly, pack into screw-top jars, and cover with cold,
spiced vinegar which should be half an inch above onions. Cover
securely with vinegar-resistant tops. For best flavour keep about
3 months before eating.


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9 of 13 people found the following review helpful:
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Variation, September 28, 2004 - 09:14 AM
Reviewer: martin barnett from UK and Australia
IN my experience the brining is crucial if you want the pickles to retain their crunch for several months. I find that three full days of brining (yes, change the brine daily when you remember) is needed. Then you can make a large batch secure in the knowledge that the pickles will be ready in 2-3 months and will last for (almost) the year round. Don't ever put hot spiced vinegar onto the onions, even if you must simmer the vinegar and spices as you did not start spicing the cold vinegar earlier. Note that it will repay your effort to use shallotts for a small batch (for your personal eating) although peeling them is a chore. Incidentally, I find that a mixture of cider vinegar with malt vinegar gives the best results.

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