Home Style Pickled Onions

1 -2
Servings
25m
Prep Time
15m
Cook Time
40m
Ready In


"I wanted to try pickling onions, and could not decide which recipe to use, I combined a little of each recipe and came up with this. I also used brown malt vinegar for that old fashioned look, but I am going to try this same recipe with a white vinegar next time as I think either will work well. With this batch I did add 1/2 teaspoon dried chili flakes which made for a spicy pickled onion. The serving size will depend on what size jar you use, but I got 2 x 550 grams jars from this recipe."

Original recipe yields 1 -2 serving
OK

Nutritional

  • Serving Size: 1 (627.9 g)
  • Calories 858.3
  • Total Fat - 1.6 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 11675 mg
  • Total Carbohydrate - 207.4 g
  • Dietary Fiber - 7.6 g
  • Sugars - 186.6 g
  • Protein - 3.5 g
  • Calcium - 163.9 mg
  • Iron - 5.1 mg
  • Vitamin C - 16.9 mg
  • Thiamin - 0.1 mg

TIPS; Tip to Peel Onions ~ Place the onions in a pot of boiling water 3 minutes. Drain, then transfer to bowl of iced water. Peel/Rub the skins from the onions and trim the tops and bottoms. Do not leave the onions in the iced water once cooled in the water, as the onions will go mushy.


Step 1

Place the peeled onions in a bowl, scatter on the salt ~ making sure the salt is distributed and leave overnight.

NOTE~ Don't leave your onions in the salt mix too long (approx 12 hours) as if left longer than overnight they will be soft and they won't be crisp.


Step 2

Next day, rinse the onions and dry with kitchen or paper towel.

Step 3

Place all the spices, vinegar, bay leafs and sugar into a large stainless steel pan and heat to dissolve the sugar but do not boil, slowly simmer mix for a few minutes.

Step 4

Pack the onions into clean, sterilized jars. Pour over the vinegar and spice liquid to fill the jars, make sure each jar has pickling spices and a bay leaf placed in each ~ check that there are no air pockets in jars.

Step 5

Seal and allow to stand for two to four weeks before using.

NOTE; The onions will be ready to eat after about one month or better if kept for two. Once opened, the onions must be stored in a refrigerator.


Tips & Variations


No special items needed.

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