Steps to Make Hot And Spicy Pickled Onions Tesco

Traditional English Pickled Onions

Sugar, water, onions, cider vinegar, pickling spice, eggs, beets and 1 more.

Recipe Summary Traditional English Pickled Onions

Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.

Ingredients | Hot And Spicy Pickled Onions Tesco

2 ¼ pounds pearl onions, peeled

½ cup salt

3 cups malt vinegar

1 tablespoon mixed pickling spice

2 dried chile peppers, crumbled (Optional)

1 clove garlic, crushed

2 bay leaves

Directions

Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.

Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.

Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

To peel the onions, trim off the root end but leave the onion layers attached. Cut a thin slice from the tops and place onions in a non-reactive bowl then cover with boiling water. Leave to stand for 4 minutes, then drain. Skins should be easier to peel with a sharp knife.

Info | Hot And Spicy Pickled Onions Tesco

prep: 25 mins cook: 10 mins additional: 1 day total: 1 day Servings: 32 Yield: 4 pints

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Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,