English Malt Pickled Onions

    (7)
    8 hours 10 minutes

    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.


    12 people made this

    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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