Park View Picklefest

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 some supermarkets. If you can't find it, or if you'd like a
milder pickle, use white wine vinegar.

1/2 cup pickling salt
2 quarts water
1 1/2 lbs. very small onions or shallots
2 tablespoons brown sugar
2 cups malt vinegar
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon hot pepper flakes
1 bay leaf, crumbled

Makes 1 Quart
1. In a bowl, dissolve 1/4 cup salt in 1 quart water. Add the
onions. Weight them gently with a plate that fits inside the bowl.
Let them stand 8 to 12 hours.

2. 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.
3. In a nonreactive saucepan, bring the sugar and vinegar to a boil.
Let the liquid cool.
4. 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.
5. Refrigerate the jar for at least 1 month before eating the
onions. They will keep for at least 6 months.