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.

Brian Glover
Recipe by Cooking Light September 2003

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Recipe Summary

Yield:
16 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Nutrition Facts

37 calories; calories from fat 2%; fat 0.1g; saturated fat 0g; mono fat 0.1g; poly fat 0g; protein 0.4g; carbohydrates 8.2g; fiber 0.1g; cholesterol 0mg; iron 0mg; sodium 246mg; calcium 14mg.
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