16 servings (serving size: 1/4 cup)

Serve these traditional English-style sweet-sour-spicy pickled onions as a first course with cheese, sliced or chopped in a salad, or thinly sliced and heated with a ribeye steak. Boiling the onions in salted water keeps them crisp. Let them sit a month to absorb the subtleties of the pickling liquid. Keep the spices whole to prevent clouding and sediment.

How to Make It

Step 1

Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.

Step 2

Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour.

Step 3

Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.

Step 4

Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.

Step 5

Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.

Ratings & Reviews