Pickled Onions Recipe
Ingredients
| 3 lb small pearl onions | ||
| Salt | 1 Pound | |
| Water | 5 Quart | |
| Mustard seeds | 1 Teaspoon | |
| SPICED VINEGAR | ||
| Vinegar | 3 3/4 Cup (16 tbs) | |
| Spice | 2 Tablespoon | |
| Brown sugar | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Chop off the onion ends and remove the outer papery skins. Rinse thoroughly and drain the onions.
2) Completely dissolve half of the salt in 2 1/2 quarts of water. Put the brine and onions in a large china or earthenware bowl, cover and soak the onions for 24 hours.
3) Drain the onions, rinse well and peel them.
4) Prepare a brine with the remaining salt and water, add the onions, cover with a plate and soak for a further 24 hours.
MAKING
5) In an enameled or stainless steel saucepan, pour the vinegar, stir in the sugar, and the spices tied in a cheesecloth bag.
6) Stir over a low heat and to dissolve the sugar. Then bring to a boil, lower the heat again and simmer for 15-20 minutes. Pour into a bowl and allow to cool, then remove the spice bag and discard.
7) Thoroughly drain and rinse the onions, then drain them gently.
8) Lightly put the onions into 2 sterilized jar. Pour over the cold spiced vinegar to cover the onions. Then add a few mustard seeds to each jar.
9) Seal the jars with canning lids as per sealing instructions and store the jars in a cool, dry place for 2 months before using.
SERVING
10) Use as required.
1) Chop off the onion ends and remove the outer papery skins. Rinse thoroughly and drain the onions.
2) Completely dissolve half of the salt in 2 1/2 quarts of water. Put the brine and onions in a large china or earthenware bowl, cover and soak the onions for 24 hours.
3) Drain the onions, rinse well and peel them.
4) Prepare a brine with the remaining salt and water, add the onions, cover with a plate and soak for a further 24 hours.
MAKING
5) In an enameled or stainless steel saucepan, pour the vinegar, stir in the sugar, and the spices tied in a cheesecloth bag.
6) Stir over a low heat and to dissolve the sugar. Then bring to a boil, lower the heat again and simmer for 15-20 minutes. Pour into a bowl and allow to cool, then remove the spice bag and discard.
7) Thoroughly drain and rinse the onions, then drain them gently.
8) Lightly put the onions into 2 sterilized jar. Pour over the cold spiced vinegar to cover the onions. Then add a few mustard seeds to each jar.
9) Seal the jars with canning lids as per sealing instructions and store the jars in a cool, dry place for 2 months before using.
SERVING
10) Use as required.
Chef
