Pickled Spanish Onions is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of pickling yellow (Spanish) onions by layering in a jar with salt and cayenne pepper before covering with vinegar and maturing for 1 month. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Spanish Onions.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SPANISH ONIONS—PICKLED.
527. INGREDIENTS.—Onions, vinegar; salt and cayenne to taste.
Mode.—Cut the onions in thin slices; put a layer of them in the bottom of a jar; sprinkle with salt and cayenne; then add another layer of onions, and season as before. Proceeding in this manner till the jar is full, pour in sufficient vinegar to cover the whole, and the pickle will be fit for use in a month.
Seasonable.—May be had in England from September to February.
Modern Redaction
Ingredients:
4 Spanish (yellow) onions
vinegar (enough to cover)
salt and cayenne pepper, to taste
Method:
Peel the onions and remove any blemished outer skins. Slice thinly then layer in a jar sprinkling each layer with salt and cayenne pepper as you add them. Continue this layering process until the jar is completely full.
Pour in enough vinegar to fill the jar (ensure the final layer of onions is covered) then seal with a vinegar-proof lid and set aside to mature for 1 month before consuming.
