Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.). | 2. Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go. | 3. Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar. | 4. Add some extra vinegar if there is not quite enough. | 5. Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions. | 6. Brining Notes: | 7. You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days. | 8. Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pickling onion	2	lb	peeled	806.9352	0.0	179.5204	4.5333
malt vinegar	1 1/2	1/2		4.6935	0.2079	0.0	0.0
pickling own mix green black peppercorn	2	tablespoons	mixed	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.