To sterilize the jars:
Place empty jars in a large pot.
Completely cover the jars with water.
Bring to a boil over high heat.
Once the water reaches a full rolling boil, begin timing. Boil the jars for 15 minutes.
Turn off the heat. If you are not quite ready to fill the sterilized jars and proceed with canning your recipe, you can leave them in the hot water for up to an hour. If you wait longer than an hour, you’ll need to sterilize them again.
The recipe fills 2-12 ounce (340 gram) jars.
If you’ve made these English Pickled Onions, please leave a comment below and let me know how the recipe turned out for you.
2 pounds (907 grams) pearl onions, peeled * see note
2 tablespoons salt
2 cups (473 ml) malt vinegar
3/4 cup (177 grams) granulated sugar
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon ground ginger
2 bay leaves
2 each, 12 ounce (340 gram) glass jars with lids
INSTRUCTIONS
Add the onions to a bowl and sprinkle the salt, mix to coat well. No water should be added. Leave overnight. ** see note
Rinse the onions well and dry. Add the onions to sterilized jars (see notes for sterilizing instructions).
To a saucepan add the vinegar, sugar, coriander, mustard seeds, peppercorns, ground ginger and bay leaves.
Heat over medium heat, until the sugar is dissolved. You can tell it is dissolved if you don't not feel the crystals as you stir. Heat only long enough to dissolve the sugar about 8-10 minutes, DO NOT BOIL or breathe in the vinegar fumes. Remove from the heat and cool to room temperature. If you add very hot liquid, this will cook the onions and they wont be crisp.
Pour the vinegar over the onions (until they are completely submerged) put on the lids and seal hand tight. I don't recommend long term preservation as the onions will lose their crunch.
Store in a cool dry place for 3 to 4 weeks before eating. If the weather is warm, store in refrigerator.
Refrigerate after opening.
NOTES
* To easily peel the onions, put them in a heat-proof bowl. Pour over hot water and leave until cooled. They should peel easily by rubbing the skins in the water.
** Do not leave the onions longer than overnight or they won't be crisp
*** Premixed pickling spice can be found in the spice section of the grocery store.
The recipe fills 2-12 ounce (340 gram) jars.
To sterilize the jars:
Place empty jars in a large pot.
Completely cover the jars with water.
Bring to a boil over high heat.
Once the water reaches a full rolling boil, begin timing. Boil the jars for 15 minutes.
Turn off the heat. If you are not quite ready to fill the sterilized jars and proceed with canning your recipe, you can leave them in the hot water for up to an hour. If you wait longer than an hour, you'll need to sterilize them again.
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