English Pickled Onions in Malt Vinegar

Ingredients

Instructions

1. 1Wash five pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Peel 2 pounds small pickling onions, submerge them in the dissolved salt brine, and let soak overnight in the refrigerator to firm them up, then drain and rinse well.
3. 3In a stainless steel pot, bring 3 cups malt vinegar, 2 tablespoons sugar, and the pickling spice to a full rolling boil, stirring to dissolve the sugar.
4. 4Pack the drained onions tightly into the hot jars with a bay leaf tucked into each.
5. 5Pour the boiling spiced vinegar over the onions, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off with vinegar to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; classic English pickled onions are best after resting at least 4 to 6 weeks; refrigerate after opening.
11. 11Do not dilute the malt vinegar, as full-strength 5% acidity is what makes these onions shelf-stable.