Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Pickled Onion (pub Onion) and Spiced Vinegar Recipes

Rate This Article

Comment On This Article

Ingredients
  • 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
Instructions

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.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com