I am looking for English Pub Onions?

Question

I'm an American, and have looked in many different catalogs for this product. Have they stopped making them? If not, what company do I contact? What is their web-site? I have seen other pickled onions advertised, but I am not interested in those. I implore the British to help me! Thank You

Answer 1

a company called vinney still produces them the only number i have for them is as follows 01708555580. hope this of some help. good luck

Answer 2

English Pub-Style Pickled Onions:

35 days 35 days prep
24 servings
1 1/2 pounds

1/2 cup pickling salt
2 quarts water
1 1/2 lbs very small onion or pearl onions or shallots
2 tablespoons brown sugar
2 cups malt vinegar
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon hot pepper flakes
1 bay leaf, crumbled

1. 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.
2. Let them stand 8 to 12 hours.
3. Drain the onions, and peel them; return them to the bowl.
4. Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
5. Let them stand 2 days.
6. In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
7. Drain and rinse the onions, and drain them well again.
8. In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
9. Cover them with the cooled, sweetened vinegar.
10. Cover the jar with a nonreactive cap, preferably all plastic.
11. Refrigerate the jar for at least 1 month before eating the onions.
12. They will keep for at least 6 months.

Answer 3

* 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 some supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.

1/2 cup pickling salt
2 quarts water
1 1/2 lbs. very small onions or shallots
2 tablespoons brown sugar
2 cups malt vinegar
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon hot pepper flakes
1 bay leaf, crumbled

Makes 1 Quart

1. In a bowl, dissolve 1/4 cup salt in 1 quart water. Add the onions. Weight them gently with a plate that fits inside the bowl. Let them stand 8 to 12 hours.

2. 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.

3. In a nonreactive saucepan, bring the sugar and vinegar to a boil. Let the liquid cool.

4. 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.

5. Refrigerate the jar for at least 1 month before eating the onions. They will keep for at least 6 months.

Answer 4

Depends if you want challottes or onions, there is a differance. Also what type of viniger you require, spiced, mulled or malt.

In My fav haunt we have spice charlottes, malt large onions, pickeled eggs and gerkins. All popular with the locals.

They are all done by a local firm will send you the email address if they have one.

Answer 5

Onions. I hated onions.lol.

Answer 6

its down to the watery vinegar we use
you can make them yourself get some big jars and silverskin onions (small)

Answer 7

have you tried world market.they did have them a while back, yes the little ones..............

whereabouts in the USA are you?