Laings English Pickled Onions Copycat Food

TRADITIONAL ENGLISH PICKLED ONIONS

Steps:

• Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
• Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
• Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

" LAINGS" ENGLISH PICKLED ONIONS (COPYCAT)

Steps:

• Peel and rinse onions under cold water and fill 1Ltr (1 Qt.) sterilized pickle jars as full as possible.
• To each jar, add 2 tbs of pickling spice mix.
• Add white vinegar to fill each jar.
• Seal tightly, leave at room temperature for 7-10 days. Give jars a shake to stir up spices once a day.
• After 7 days, taste test the pickles. If the center of the onion tastes like a pickle, with little or no onion taste, You're done -- Refrigerate jars to stop pickling process.
• Lasts for 3-4 months in fridge. Liquid may become slightly murky over time but pickles are fine. They'll likely be all gone before then.

ENGLISH PUB-STYLE PICKLED ONIONS

Steps:

• In a bowl, dissolve ¼ 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.