A great accompaniment with Fish and Chips or other great, traditional British food, these simply pickled onions are full of flavor.

Pickled Onions I
Recipe type: Accompaniments
Serves: 3 pints
  • 3 pounds white pickling onions
  • 1/2 Cup pickling salt
  • 1 1/2 Cups sugar
  • 4 1/2 Cups white vinegar; 5% acidity
  • 1 1/2 Tablespoons mustard seed
  • 1 Tablespoon pickling spice
  • 3 small red peppers
  • 3 bay leaves
  1. Scald onions in boiling water about 2 minutes, then quickly dip into cold water.
  2. Peel onions; sprinkle with salt. Cover with cold water; let stand at least 12 hours.
  3. Drain the onions from the accumulated liquid, rinse, then drain again.
  4. Combine sugar and vinegar in a saucepan; simmer 5 minutes.
  5. Wash 3 pint jars. Prepare lids as manufacturer directs.
  6. Pack onions in the jars, leaving 1/2" head space.
  7. To each jar add 1/2 Tablespoons mustard seed, 1 teaspoons pickling spice, 1 red pepper and one bay leaf. Pour the hot liquid over the onions to within 1/2" of the top, making sure the vinegar solution covers the onions.
  8. Wipe each jar rim with a clean, damp cloth. Attach lid.
  9. Process in a boiling water canner for 10 minutes.

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