I found this recipe on one of my favorite blogs, Old Fashioned Families. It is full of interesting information on gardening, canning, crafting and everything home made. You won’t find advertising splashed everywhere, so you don’t know where to look and the posts are easy to read, with great photography. This website is really worth a visit.
Pickled onions are sure to be found in most homes in England. I love the crunchy, tangy taste and they pair beautifully with Branston Pickle (a sweet, spiced pickle to accompany salads, meats and cheese). The same goes for Pickled Beets.
Easy to Make
This recipe is very simple. Just soak the onions, pour on the vinegar and wait 2 weeks. No boiling or burning your fingers. You don’t even need to go through the canning process and they will last 6 months in the fridge. If you do enjoy canning, they don’t need to be in the fridge and they will last for years, so double or triple the recipe.
Spice it up
If you like, add peeled garlic cloves, red chili, fresh oregano or your favorite spice.
Makes 2 x 24 oz Mason Jars : You may need more liquid depending on the size of your onions. But you can use these ratios.
- 2 lb Pickling Onions or Shallots
- 2 Cups Vinegar to every 2 Cups water
- 1 tsp Pickling Spice
- 1 Bay Leaf - Optional
- 2 Tbs Salt & Water to cover
- Peel the onions and cover with water and the salt. Leave overnight.
- Rinse the onions and put into a mason jar.
- Heat water, vinegar and spices until boiling.
- Add to onions and pop in a bay leaf.
- Leave for 2 weeks in the fridge.