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SEARCH RECIPES: LOCATION: Recipes >> Preserving >> Pickled Onions 09    Pickled Onions 09 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. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 9 of 13 people found the following review helpful: Taste: Ease of Prep: Appearance: 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. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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