Best 7 Laings English Pickled Onions Copycat Recipes
**Discover the Delightful Tang of Laing's English Pickled Onions: A Culinary Symphony of Sweet, Sour, and Savory Flavors**
In the realm of culinary delights, Laing's English pickled onions stand as a testament to the transformative power of pickling. These culinary gems, immersed in a symphony of vinegar, sugar, and spices, undergo a magical transformation, emerging as a harmonious blend of sweet, sour, and savory flavors. Their crisp texture and vibrant color add a refreshing crunch and a pop of color to any dish. Whether you're a fan of classic British fare or simply seeking a versatile condiment to elevate your meals, Laing's English pickled onions are an essential addition to your pantry.
**A Culinary Journey Through Laing's English Pickled Onions: Three Recipes to Tantalize Your Taste Buds**
1. **Laing's Classic English Pickled Onions:**
This traditional recipe captures the essence of Laing's English pickled onions, offering a perfect balance of sweet and sour flavors. With just a few simple ingredients, you can easily recreate this timeless classic in your own kitchen.
2. **Spiced English Pickled Onions:**
For those who crave a bit of extra kick, this recipe incorporates a blend of aromatic spices, including mustard seeds, coriander seeds, and bay leaves. The result is a complex and flavorful condiment that adds depth and intrigue to any dish.
3. **Red Wine Pickled Onions:**
This unique variation introduces the rich, fruity notes of red wine to the pickling liquid. The result is a sophisticated and elegant condiment that pairs beautifully with cheese platters, charcuterie boards, and grilled meats.
ENGLISH PICKLED ONIONS (PUB STYLE)
Steps:
- To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly.
- To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved.
- While the brine is simmering, pack the onions into sterilized mason/Kilner jars (plan on using either 4 pint sized jars or 2 quart sized jars). Pour the hot brine over the onions (I pour it through a sieve to collect the spices) and then distribute the spices among the jars. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth. Place the canning lids on the jars (or rubber rings if using) and screw/snap shut while hot to create a vacuum seal. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavor. Once opened store them in the fridge where they will keep for 3+ months.
- If canning the onions via boiling water bath for long-term storage (note: they will lost much of their crunchiness): Pack the jars as described above and wipe the rims. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart in blog post for higher altitudes).Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.
Nutrition Facts : ServingSize 1 ounce, Calories 28 kcal, Carbohydrate 5 g, Sugar 5 g
" LAINGS" ENGLISH PICKLED ONIONS (COPYCAT)
If your British, you've been subjected to this tart and delicious English condiment. This is an exact match for the store bought version. Don't pass this recipe up because it looks too simple. It's an exact copy of "Laings" Pickled Onions.
Provided by Mr. Sauce
Categories European
Time 45m
Yield 2 jars, 10 serving(s)
Number Of Ingredients 3
Steps:
- Peel and rinse onions under cold water and fill 1Ltr (1 Qt.) sterilized pickle jars as full as possible.
- To each jar, add 2 tbs of pickling spice mix.
- Add white vinegar to fill each jar.
- Seal tightly, leave at room temperature for 7-10 days. Give jars a shake to stir up spices once a day.
- After 7 days, taste test the pickles. If the center of the onion tastes like a pickle, with little or no onion taste, You're done -- Refrigerate jars to stop pickling process.
- Lasts for 3-4 months in fridge. Liquid may become slightly murky over time but pickles are fine. They'll likely be all gone before then.
Nutrition Facts : Calories 95.3, Fat 0.2, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 22.9, Fiber 3.2, Sugar 9.7, Protein 2.1
TRADITIONAL ENGLISH PICKLED ONIONS
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Provided by AUSSIEMUM1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 32
Number Of Ingredients 7
Steps:
- Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
- Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
- Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Protein 0.4 g, Sodium 12.8 mg, Sugar 1.8 g
QUICK PICKLED ONIONS
These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Makes 500g
Number Of Ingredients 8
Steps:
- Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium
PERFECT PICKLED ONIONS
Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.
Provided by NicoleMcmom
Time 8h30m
Yield 24
Number Of Ingredients 10
Steps:
- Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
- Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
- Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g
PICKLED ONIONS
Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats
Provided by Sarah Cook
Categories Buffet, Condiment
Time 20m
Yield Makes 2 large jars
Number Of Ingredients 4
Steps:
- Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
- Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
- Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.
Nutrition Facts : Calories 37 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.5 grams protein, Sodium 0.3 milligram of sodium
ENGLISH PUB-STYLE PICKLED ONIONS
This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.
Provided by Millereg
Categories Lunch/Snacks
Time P1m4D
Yield 1 1/2 pounds, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
- Let them stand 8 to 12 hours.
- Drain the onions, and peel them; return them to the bowl.
- Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
- Let them stand 2 days.
- In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
- Drain and rinse the onions, and drain them well again.
- In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
- Cover them with the cooled, sweetened vinegar.
- Cover the jar with a nonreactive cap, preferably all plastic.
- Refrigerate the jar for at least 1 month before eating the onions.
- They will keep for at least 6 months.
Tips:
- Choose the right onions: Smaller onions are best for pickling. Varieties like pearl onions or shallots work great.
- Slice the onions thinly: Thinly sliced onions will pickle more evenly and absorb the pickling liquid better.
- Use a flavorful vinegar: White vinegar is a classic choice for pickled onions, but you can also use apple cider vinegar, red wine vinegar, or even balsamic vinegar for a different flavor profile.
- Add spices and seasonings: Feel free to add your favorite spices and seasonings to the pickling liquid to enhance the flavor of the onions. Mustard seeds, dill seeds, bay leaves, and peppercorns are all popular choices.
- Let the onions pickle for at least 24 hours: The longer you let the onions pickle, the more flavorful they will become. However, you can enjoy them after just a few hours if you are impatient.
- Store the pickled onions properly: Once pickled, store the onions in a clean glass jar or container with a tight-fitting lid. They will keep for several weeks in the refrigerator.
Conclusion:
Laing's English Pickled Onions are a delicious and versatile condiment that can be used to add flavor and crunch to a variety of dishes. They are also a great way to preserve onions and enjoy them all year long. Whether you are following the original Laing's recipe or experimenting with your own variations, these tips will help you make the best pickled onions possible. So next time you have a jar of onions on hand, give this classic recipe a try. You won't be disappointed!
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