Cooks' note:
Pickled onions can be chilled up to 3 weeks.
Recipe information
Total Time
1 week (includes pickling)
Yield
Makes about 2 cups
Ingredients
10 oz medium (1-inch) boiling onions, peeled (about 16)
1 1/2 cups malt vinegar
1/2 cup water
3 tablespoons packed dark brown sugar
2 tablespoons pickling spice
1 (1-inch) piece fresh ginger, peeled and sliced
Preparation
Cover onions with water in a 2- to 3-quart heavy saucepan, then bring to a simmer and cook 5 minutes. Drain and transfer to a clean heatproof jar. Simmer remaining ingredients in saucepan 5 minutes, then pour over onions. Cool completely, uncovered. Chill, covered, 1 week to allow flavors to develop.
