Things You'll Need:
- pickling jars
- pickling onions or shallots
- malt vinegar or cider vinegar
- 2 tbsp. whole allspice
- 2 tbsp. cloves
- 2 tbsp. white peppercorn
- 2 sticks of cinnamon
- 1 inch pc. of bruised ginger root
- 1 qt. vinegar
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Step 1
Steep the spices in the vinegar for 1-2 months, shaking occasionally. Strain before use.
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Step 2
Store remaining brine in the refrigerator.
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Step 3
Select small, uniform onions and put them unpeeled in brine. Leave for 12 hours, then peel the onions.
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Step 4
Immerse them in fresh brine leaving them there for 24-36 hours.
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Step 5
Remove from the brine, rinse and drain thoroughly. Pour remaining brine into jars and seal. Let sit for 2-3 months before using.
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Step 6
Place onions in sterilized jars and fill with remaining brine.












Comments
goodselfme said
on 3/29/2009 pickled onions sound delicious.
FrazzledNanny said
on 3/20/2009 I had never heard of pickling onions. Thanks for the instructions. 5*
globewatcher said
on 9/4/2008 Sounds good, don't know if I could wait that long. I love pickled onions.
smilesatme1 said
on 8/23/2008 Thank you! I will surely like to pickles!
HardworkinJudy said
on 8/15/2008 There is a shortcut, but it requires cooking. Thank you for reading.