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Pickled Onion (pub Onion) and Spiced Vinegar Recipes

  • 2 pints cider vinegar
  • 1/4 ounce cinnamon bark
  • 1/4 ounce whole cloves
  • 1 dozen peppercorns
  • 1/4 ounce whole mace
  • 1/4 ounce whole allspice
  • 1 or 2 bay leaves

Tie spices in a small piece of muslin, place in vinegar and allow to steep for about 1 to 2 months for a good flavour. Place vinegar and spices in a glass or china bowl (not metal or polythene) standing in a pan of water. Cover bowl, bring water to boil, remove from heat. Allow to get quite cold - at least 2 hours. Select small, even-sized onions. Place without peeling in a brine made from 1 lb salt to 1 gallon of water. Place a plate on top to keep onions submerged. Leave 12 hours, pleel and place in fresh brine for 24 hours. Drain thoroughly, pack into screw-top jars, and cover with cold, spiced vinegar which should be half an inch above onions. Cover securely with vinegar-resistant tops. For best flavour keep about 3 months before eating.

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