English Malt Pickled Onions

    lutzflcat

    English Malt Pickled Onions

    English Malt Pickled Onions

    (7)
    8hours10min


    12 people made this

    These onions are made with dark malt vinegar and stored for at least 6 weeks before eating. Served, traditionally, with cold ham, bread and cheese but you can eat them any way.

    Ingredients
    Serves: 32 

    • 1 kg small pickling onions
    • 1/3 cup (115g) salt
    • 750ml malt vinegar
    • 1 tablespoon white sugar
    • 1 packet of pickling spices
    • 2 bay leaves
    • 2 dried or fresh chillies
    • 2 garlic cloves, sliced

    Directions
    Preparation:8hours  ›  Cook:10min  ›  Ready in:8hours10min 

    1. 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.
    2. 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.
    3. 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 chilli to each jar. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.
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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (7)

    by
    6

    Did not like these at all. Will not make again. Sorry  -  23 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    4

    These are terrific! My husband and I love them. I made them exactly as indicated. Thanks for sharing this recipe.  -  12 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    3

    Honestly, laziness crept in, and I used frozen pearl onions for this recipe rather peeling all of those little bitty onions. Wasn't sure about what to do with them after I poured the pickling liquid into the jars, so I just put lids on them, and into the fridge they went. I uploaded a photo on 5.20.15, but I just knew that I couldn't wait 6 weeks to sample these onions. So I'm coming clean with you, I cheated and opened a jar today. Seriously, the best pickled onions I've ever had. The thing that makes this recipe unique is the malt vinegar, and the hot chili peppers. I not only added some crushed peppers to each jar, I added a couple of the whole dried chilis. That malt vinegar-chili pepper combination is just crazy good. I vow to never not have these on hand in my fridge. Hmmmm, wonder how those onions would be in a very dry gin martini (is that called a Gibson??). Five-star recipe in this house!  -  10 Jun 2015  (Review from Allrecipes USA and Canada)

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