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LOCATION: Recipes >> Preserving >> Pickled Onions 15

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Pickled Onions

3/4 pint water
2 ounces salt
1 lb pickling onions; peeled
3/4 pint malt vinegar
1 blade mace
1 teaspoon allspice; whole
1 clove
1 pinch cinnamon
6 peppercorns
1 bay leaf
1 dried chili pepper

Make a brine solution with the water and salt. Soak the onions in
the brine for 24 hours. Drain and wash well. Bring all of the
remaining ingredients to the boil, remove from the heat and put
aside for 2 hours to let the flavour infuse. Put the onions in
jars, packing them in well. Pour the spiced vinegar over. Seal and
store for at least 2 months before use.

Variation: Pickled Shallots Use 1 lb peeled shallots instead of
onions in the above recipe.

Yield: 1 quart

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