Whole Pickles with onions. Find Deals on Whole Pickles in Condiments on Amazon. Discover hundreds of ways to save on your favorite products. The onions appear alongside fish and chips, on a Ploughman's Lunch, with savory pies, and just about every dish where they can.

The ruby purplish-red skin of red onions are the traditional favorite choice for pickled onions. Due to their mild flavor, red onions quickly transform in this vinegar and water bath and add a pretty topping to any dish they're added to. Sweet yellow or white onions will also adapt to the quick pickle too. You can have Whole Pickles with onions using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Whole Pickles with onions

You need 14 medium of pickling cucumbers.
It's 1 tbsp of turmeric.
Prepare 1/3 cup of kosher salt.
You need 1 of bay leaf.
It's 1 cup of distilled white vinegar.
It's 1/3 cup of water.
Prepare 1 tbsp of mustard seed.
You need 1/4 cup of dehydrated onion.
Prepare 1/3 tbsp of garlic cloves.

Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Add the sugar, vinegar, and water to a pot and bring to a boil. Place vinegar, sugar and pickling spice into a saucepan over low heat. Bring to the boil for a few minutes then remove from heat.

Whole Pickles with onions step by step

Wash the cucumbers.
Slice the garlic..
Boil the vinegar and water.
To a 46 ounce jar add dehydrated onions, cucumbers, salt, turmeric, mustard seed, and bay leaf. Pour hot vinegar solution over the cucumbers..
Put lid over the jar as it cools it will cause a suction and seal. Let sit 2 weeks. Refrigerate after opening will keep as long as regular pickles..

Clean onion and place in a large bowl. Little pickling onions can be fiddly to peel but Nana gives them a soak in hot water first, which makes it so much easier. Place the onions in a large bowl or pan, pour boiling water over them so they are covered and leave them until the water has cooled. When cold, drain the onions then top and tail and peel off the skins. Welcome to one of my favorite condiments in the whole wide world.