Barossa Pickled Onions

Adapted by
Barossa Food (Wakefield Press, 1999)
Yield: 1 Serving


2 pounds pearl onions
1/2 cup kosher salt
2 quarts cider vinegar (5 % acidity)
1 cup water
1/2 to 1 cup sugar
2 tablespoons minced ginger
2 teaspoons whole allspice
6 whole cloves
2 teaspoons whole black peppercorns
1/2 a nutmeg
1 tablespoons hot red pepper flakes (optional)


To peel the onions, place them in a large bowl. Bring 5 or 6 cups of water to rapid boil and pour over the onions. Let sit about five minutes, until they are cool enough to handle. Drain. Trim the ends and the skins should lift off. Sprinkle the peeled onions with the salt and let sit at room tempeature overnight. Rinse the onions and pack into sterilized jars. Place the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes. While still very hot, strain the liquid into the jars to cover the onions. Let sit again overnight. The following day, cover the jars tightly and store for 2 weeks before eating.