English Pub-Style Pickled Onions

1. 1

   In a bowl, dissolve 1/4 cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.

2. 2

   Let them stand 8 to 12 hours.

3. 3

   Drain the onions, and peel them; return them to the bowl.

4. 4

   Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.

5. 5

   Let them stand 2 days.

6. 6

   In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.

7. 7

   Drain and rinse the onions, and drain them well again.

8. 8

   In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.

9. 9

   Cover them with the cooled, sweetened vinegar.

10. 10

    Cover the jar with a nonreactive cap, preferably all plastic.

11. 11

    Refrigerate the jar for at least 1 month before eating the onions.

12. 12

    They will keep for at least 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.