English pickled onions

• Vegan

• Produce

  • 2 Bay leaves
  • 2 lbs Pearl onions

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 4 tsp Pickling spice *** see note
  • 2 tbsp Salt

• Oils & Vinegars

  • 2 cups Malt vinegar

• Tools & Equipment

  • 2 12-ounce mason jars with lids

Found on culinaryginger.com

Description

Directions

• Put the onions in a bowl and sprinkle the salt, mix to coat well.
• Mix in salt and leave overnight. ** see note
• Rinse the onions well and dry.
• Add the onions to sterilized jars.
• To a saucepan add the vinegar, sugar, pickling spices and bay leaves.
• Heat over medium heat, but do not boil, until the sugar is dissolved. Do not breathe in fumes.
• Pour the vinegar over the onions (until they are completely submerged) and put on the lids and seal tight.
• Store in a cool dry place for 3 to 4 weeks before eating. If the weather is warm, store in refrigerator.
• Refrigerate after opening.