Ridgley's Pickled Onions

Pickled onions are a staple in British pubs. Pickled onions are even found in the supermarkets. This recipe is from our good friends, Mark and Melanie Ridgley in Southern California. Mark writes, "Most often the onions are delightfully crisp but they will occasionally turn soft but still delicious." We have found them to be popular item on the crudite tray at dinner parties and family gatherings.

• 1 ½ pounds small onions (1 to 1 ½ inch diameter)
• 2 quarts brine - 1/4 cup pickling salt to 1 quart of water -divided

• 2 cups malt vinegar
• 2 tablespoons pickling spice
• 1 teaspoon whole cloves
• 1/4 to ½ teaspoon hot pepper flakes

1. Place unpeled onions in a medium bowl and add 1 quart of the bine solution. Use a lightly weighted saucer to keep onions beneath the surface. Let stand for 8 to 12 hours.
2. Drain onions. Snip off ends and gently press to slide the onion from the skin. Place the peeled onions in a clean bowl and add remaining brine. Use sauce to keep onions below surface. Soak in brine 1 to 2 days.
3. Sterilize canning jars using standard prescribed procedure.
4. Drain onions. Heat vinegar to a boil in a non-reactive saucepan.
5. Divide the pickling spice, cloves and hot pepper flakes between the sterilized jars. Fill the jar with the prepared onions. Add the hot vinegar solution allowing a ½ inch head space.
6. Hot water bath jars 10 minutes to seal using prescribed procedure.
7. Age two to three months. Up end bottles at intervals to keep the onions wetted with the vinegar and spice solution.

As an alternative, you can prepare the onions as refrigerator crock (or large Mason jar) pickled onions. Sterilize jar, add onions and spices in layers and cover with cool vinegar. Keep refrigerated. Age 1 to 2 months. Some pickled onions are prepared with a bit of brown sugar that adds color and a touch of sweetness.