English Pub Style Pickled Onions

This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.

Steps

In a bowl , dissolve cup salt in 1 quart water.

Add the onions and weight them gently with a plate that fits inside the bowl.

Let them stand 8 to 12 hours.

Drain the onions , and peel them.

Return them to the bowl.

Make a brine with the remaining salt and water , pour it over the onions , and weight them gently again.

Let them stand 2 days.

In a nonreactive saucepan , bring the sugar and vinegar to a boil.

Let the liquid cool.

Drain and rinse the onions , and drain them well again.

In a 1-quart jar , layer the onions , peppercorns , allspice , pepper flakes , and bay leaf.

Cover them with the cooled , sweetened vinegar.

Cover the jar with a nonreactive cap , preferably all plastic.

Refrigerate the jar for at least 1 month before eating the onions.

They will keep for at least 6 months.

Ingredients

pickling salt, water, small onion, brown sugar, malt vinegar, black peppercorns, whole allspice, hot pepper flakes, bay leaf