Makesabout 2 cups
- Active Time:25 min
- Start to finish:1 week (including pickling)
March 2005
-
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
-
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.
Cook's Note: Pickled onions can be chilled up to 3 weeks.
