Old Fashioned Pickled Onions

English pickled onions - a genuine old fashioned recipe.

2 cups sea salt

8 L water

5 kg unpeeled very small onions or shallots

14 tablespoons brown sugar

4 litres malt vinegar

4 teaspoons black peppercorns

4 teaspoons mixed or green peppercorns

2 teaspoons whole allspice

14 bay leaves, crumbled

40 whole cloves

10 small chopped and de-seeded chillies

subheading: Syrups:

½ Can of Golden Syrup

½ Jar of Black Strap Molasses

½ Can of Treacle

subheading: Preparation:

In a large preserving pan, dissolve 1 cup sea salt in 4 L water.

Add the onions and weigh them down gently with a plate that fits inside the pan. They must be kept submerged.

Stand for 8 to 12 hours.

Drain and peel onions, and return them to the bowl.

Make a new brine with another batch of salt and water, pour it over the onions, and weigh them down gently again.

Stand for 2 days.

subheading: Method:

In a large preserving pan, bring the sugar, syrups and vinegar to a boil. Cool.

Drain and rinse the onions twice.

Mix all picking spices together and ½ fill preserving jars with onions.

Divide ½ the spices on top of onions.

Fill jars to top with remaining onions and place remaining spices on top.

Fill each jar of onions with the cooled, sweetened vinegar, ensuring that onions are completely covered..

Original Recipe Amounts

½ cup sea salt

2.25 L water

1½ kg unpeeled very small onions or shallots

4 tablespoons brown sugar

4 cups malt or apple cider vinegar

1 teaspoon black peppercorns

1 teaspoon mixed or green peppercorns

½ teaspoon whole allspice

4 bay leaves, crumbled

12 whole cloves

3 small chopped and de-seeded chillies

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