Gluten-Free English Pub Pickled Onions Recipe
English Pub Pickled Onions are a delicious, crisp addition to any meal. The tangy, sweet vinegar has a wonderful flavor making the onions irresistible. Unlike the traditional pickled onions made with malt vinegar, these are made with distilled white vinegar which is gluten-free.
Servings 2 pint jars of pickled onions
Calories 241kcal
Ingredients
- 1 ½ pounds Boiler Onions or Pearl Onions
- 3 tablespoons Kosher Salt
- 1 ¾ cups Distilled White Vinegar*
- 2 ½ tablespoons Pickling Spice
- 2 tablespoons Light Brown Sugar
Instructions
- Removing the onion skins: Cut the tip and the root end off the onions and place them in a mixing bowl. Cover with boiling water and allow to sit until the water has cooled (20-30 minutes). The skins should slide off the onions easily.
- Brining the onions: Place the skinned onions in a medium mixing bowl. Combine 3 cups boiling water and salt; stir to dissolve the salt. Allow the brine to cool and pour it over the onions. Place a plate on top of the onions to hold them down. Let sit at room temperature for 24 hours.
- Drain the brine, rinse the onions and pat dry. Place the onions in two clean pint volume jars.
- Combine the vinegar, pickling spices and brown sugar in a medium saucepan over medium heat and bring to a simmer. Stir to dissolve the sugar and remove from heat to fully cool. Once cooled pour over the onions to cover, seal and place in the refrigerator for at least a month (may be stored in the refrigerator up to 6 months). Note: the vinegar may be strained though I like the look of the pickling spices in the jar.
Nutrition
Calories: 241kcal | Carbohydrates: 49g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 10491mg | Potassium: 574mg | Fiber: 7g | Sugar: 26g | Vitamin A: 40IU | Vitamin C: 28.1mg | Calcium: 158mg | Iron: 1.2mg