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