Simple Pickled Onions is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of pickling onions by simply placing in jars and covering with vinegar and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Simple Pickled Onions.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PICKLED ONIONS (a very Simple Method, and exceedingly Good).
486. INGREDIENTS.—Pickling onions; to each quart of vinegar, 2 teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper.
Mode.—Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin; then, with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear. Have ready some very dry bottles or jars, and as fast as they are peeled, put them in. Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with bladder, and put them in a dry place, and in a fortnight they will be fit for use. This is a most simple recipe and very delicious, the onions being nice and crisp. They should be eaten within 6 or 8 months after being done, as the onions are liable to become soft.
Seasonable from the middle of July to the end of August.
Modern Redaction
Ingredients:
pickling onions
For each 1l of vinegar:
2 tsp allspice berries
2 tsp whole black peppercorns
Method:
Remove the outer husk and the skin next to it from the onion (use a non-reactive knife). As soon as the onions are peeled place in large glass jars. Pour over enough malt vinegar to cover the contents of the jars then add the spices in the proportions given above. Secure with a vinegar-proof lid then set aside in a cool, dry, place to mature for at least 2 weeks to mature and eat within 6 months, to ensure the onions do not become soft.
