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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Large Jar Pickled Onions 1631g Recipe makes 1 Large Jar Pickled Onions) The following items or measurements are not included below: 2 tablespoons pickling spices |
||
| Calories 533 | ||
| Calories from Fat 6 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 63mg | 2% | |
| Potassium 1835mg | 52% | |
| Total Carbohydrate 98.5g | 32% | |
| Dietary Fiber 12.7g | 50% | |
| Sugars 41.8g | ||
| Protein 8.3g | 16% | |
Easy and Traditional British Pub Style Pickled Onions
By: French Tart
Sep 26, 2007
I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do!
1 Large Jar Pickled Onions
Ingredients
- 2 lbs pickling onions, peeled
- 1 1/2 pints malt vinegar or pickling vinegar
- 2 tablespoons ready-mixed pickling spices (OR 2 tablespoons of your your own mix using — green, white and black peppercorns, coriander seeds,)
Directions
1
Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.).2
Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.3
Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.4
Add some extra vinegar if there is not quite enough.5
Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.6
Brining Notes:.7
You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days.8
Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.
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Featured Reviews for This Recipe
From: Chef Shadows
On Aug 9, 2008
Just found this recipe! I will be making these real soon and post my review when finished. I have been looking for a recipe like this for years... guess what FT had it ! Edited 08/09/08: I can't believe I did not come back here and finish my review! Tasty, wonderful, and great! The 3 jars I have stored will bring pleasure for some months!
From: Queen Dragon Mom
On Nov 24, 2007
Just took these out today after 2 months in the fridge. They are so good! I put in a mashed garlic clove and one red chili in each jar, too. Thanks, FT, for this one. Great!
From: Karen Elizabeth
On Jul 28, 2008
My very first attempt... so far, so good :D. I never did find pickling spices, so I searched books for inspiration, and finally used, as per FTs suggestion, some black and green peppercorns, some mustard seeds (courtesy Prue Leiths Bible), and a cinnamon stick... would have used mace leaves but only had ground mace, thought ground spices were probably what NOT to use! So.. the proof of the pudding is in the eating, which will only be around end of October or later, but I think I'm going to be getting into this, there was a great sense of satisfaction! I've stored them in the back of the pantry for the meantime.
From: Let's Eat!
On Jan 29, 2008
Easy and good! I left mine for about a month before eating and they are very tasty! A real taste of home. Thanks!
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