Old Fashioned Pub Pickled Onions recipes - Pickle preserve

Author: Edith Allen  

Great recipe for Old Fashioned Pub Pickled Onions. This is an adaptation with a few tweaks of a much praised recipe for English style pickled onions aptly named "Grandma’s pickled onions" - a genuine old fashioned recipe.

Grandma's pickled onions

Grandma's pickled onions
This is an adaptation with a few tweaks of a much praised recipe for English style pickled onions aptly named "Grandma’s pickled onions" - a genuine old fashioned recipe. Preserved onions in malt vinegar make a classic accompaniment that will never get old. They are delicious with cheese and cold meats.
Provided by: Padaek
Yields: 0 servings
Cuisine: English
Number of ingredients: 14
Ingredients:
  • 1 cup of sea salt
  • 18 cups of water
  • 2 kg of fresh unpeeled small pickling onions (or shallots)
  • 8 Tbsp of brown sugar
  • 2L of malt vinegar (or apple cider vinegar)
  • 2 tsp of black peppercorns
  • 2 tsp of mixed or green peppercorns
  • 1 tsp of whole allspice
  • 6 bay leaves, crumbled
  • 16 whole cloves
  • 2 cinnamon sticks
  • 3 star anise
  • 4 small chilies
  • 5 cloves of garlic
How to cook:
  1. First, wash and prepare the onions. Peel and trim the roots of the onions. Be careful of your eyes.
  2. In a large mixing bowl, dissolve ½ a cup of sea salt in 9 cups of water.
  3. Add the onions into the bowl, mix them through the solution and weigh them down gently with a plate that fits inside the bowl. Ensure that the onions are fully submerged. Stand for 8 to 12 hours (or overnight).
  4. Overnight, drain the onions from the bowl.
  5. Make a new salt and water solution (the same as before) in the bowl and add the onions back into the bowl with the solution. Weigh the onions down gently again with a plate. Stand for 2 days.
  6. Two days later, drain and rinse the onions twice.
  7. In a saucepan, add the sugar and vinegar. Excluding the chilies and garlic, gently crush the spices and add them to the solution. Bring to the boil and then let the solution cool down.
  8. Half fill the preserving jar with the onions. Then, add half of the spices from the saucepan/solution into the jar, on top of the onions.
  9. Fill the jar to the top with the remaining onions, and add the chillies and garlic into the jar.
  10. Then, gently pour the cooled sweet vinegar solution and the remaining spices from the saucepan into the jar, ensuring that the onions are completely covered.
  11. Cover the jar with the lid and seal tightly!
  12. Store the jar away in a cool dark place or refrigerator for at least 1 month before eating the onions. They are very addictive, so enjoy them in moderation. They will keep for at least 6 months, if you can resist them for that long!
Notes: The EASIEST 5 ingredient SWEET PICKLED ONION recipe to that, These tangy and sweet pickled onions are the perfect side dish to add a pop of flavor to your Duration: 7:59

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Pickled Onions Recipe | How To Make Classic British

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Old Fashioned Pub Pickled Onions

Old Fashioned Pub Pickled Onions
Great recipe for Old Fashioned Pub Pickled Onions. In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.
Provided by: skunkmonkey101
Yields: 0 servings
Number of ingredients: 11
Ingredients:
  • Onions
  • 2 pounds young spring Vidalia onions
  • 5 teaspoon table Non-iodized salt don't use coarse grind
  • Spices
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • Pickling
  • 1 quart malt vinegar
  • 3/4 cup Sugar
How to cook:
  1. Cut the tops and bottoms off the onions. Peel them and wash them off. Dry them thoroughly. Put them in a bowl and salt them. Stir them well to get them all coated evenly.
  2. Cover and Leave overnight.
  3. Rinse and dry the onions. Don't let them sit around with the salt on them after they went overnight. Get them done early so they stay crisp after the pickle.
  4. Gather the spices. Add the sugar and spices to the vinegar and heat just enough to dissolve the sugar but don't boil.
  5. Pack the onions into sterilized jars. Pour the liquids over the onions filling them. Make sure each jar has some of the pickling spices. I used a spoon to spoon some into each jar. Make sure all the air bubbles have escaped.
  6. Seal the jars and allow to cool. Let sit for a month or two. The longer the better. These would be awesome with a ploughmen's lunch. I hope you enjoy!!!
  7. Tip: If you wish to peel a bunch of onions easily, here is a tip. Take the whole onions that's been topped and bottom cut off, put into a pot. Boil water in another pot and pour over the onions making sure the onions are covered. Allow to cool to touch. The onion skins with slide off. Dry the "peeled" onions or they will turn to mush.
Notes: English Pickled Onions, 27 Delicious Pickle Recipes You Need in Your Life These are good old-fashioned, blow your head off, English pickled onions in. English Pickled Onions.

Pickled Sweet Onions

Pickled Sweet Onions
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania
Provided by: Taste of Home
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 5
Ingredients:
  • 8 cups thinly sliced sweet onions
  • 2 tablespoons canning salt
  • 1-3/4 cups white vinegar
  • 1 cup sugar
  • 1 teaspoon dried thyme
Nutrition:
  • Calories: 36 calories
  • Fat: 0 fat (0 saturated fat)
  • Cholesterol: 0 cholesterol
  • Sodium: 395mg sodium
  • Carbohydrate: 9g carbohydrate (7g sugars
  • Fiber: 1g fiber)
  • Protein: 0 protein.
How to cook:
  1. Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid.
  2. In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat.
  3. Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Notes: Pickled onions recipe, Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over

An Easy Pickled Onions Recipe

An Easy Pickled Onions Recipe
Pickling is for more than just pickles. Nearly everything changes about a given food when you pickle it. What was harsh becomes sweet, what was...
Provided by: David Zinczenko and Matt Goulding
Total time: 25 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 8
Ingredients:
  • 3⁄4 cup white or red wine vinegar
  • 3⁄4 cup water
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • Pinch of red pepper flakes
  • 2 red onions
  • sliced into thin rings
How to cook:
  1. Combine the vinegar, water, sugar, salt, bay leaves, and pepper flakes in a small pan and heat until the liquid just begins to simmer. Set aside to cool for 5 minutes. Place the onions in a sealable jar or container and pour the liquid over the onions. These are ready to use almost immediately (give them at least 20 minutes of soaking) and keep covered in the fridge for up to a week.
Notes: Old Fashioned Pickled Onions, Original Recipe Amounts · ½ cup sea salt · 2.25 L water · 1½ kg unpeeled very small onions or shallots · 4 tablespoons brown sugar · 4 cups malt or apple cider
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