A delightful take on the traditional British pub-style pickled onions, enhanced with a touch of sweetness and aromatic spices.
Peel the onions and place them in a large bowl.
Use small onions for a more traditional appearance and even pickling.
Mix the water and coarse salt in the bowl, ensuring the onions are submerged. Cover and leave for 2 days.
This step helps to enhance the crunchiness of the onions.
Drain the onions and pat them dry with a clean towel.
Ensure the onions are completely dry to prevent dilution of the pickling solution.
Pack the onions into sterilized jars, layering with pickling spices.
Press the onions gently to fit more into the jar without damaging them.
In a saucepan, heat the malt vinegar, sugar, and salt until dissolved. Let it cool slightly.
Do not boil the vinegar; just heat it enough to dissolve the sugar and salt.
Pour the pickling solution over the onions, ensuring they are fully submerged.
Use a spoon to release any trapped air bubbles in the jar.
Seal the jars tightly and store in a cool, dark place for at least 6 weeks before enjoying.
Label the jars with the date to track the pickling time.
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