Easy And Traditional British Pub Style Pickled Onions

1. 1

   Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.).

2. 2

   Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.

3. 3

   Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.

4. 4

   Add some extra vinegar if there is not quite enough.

5. 5

   Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.

6. 6

   Brining Notes:

7. 7

   You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days.

8. 8

   Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.

* Per serving · 4 servings · Values may vary.

No additional tips available.