Pickled large onions
Growing up in Maryland alot of sandwich shops had large jars of pickled onions, not the tiny cocktail onions but a large regular sized onion. These were very crispy and crunchy and you ate them by snapping off the onion layers. I cannot for the life of me find a recipe to make these, all of the recipes I find are for hte tiny cocktail onions with sweet pickling sauce. I remember some stores in baltimore had spicy pickled onions as well.
Can anyone help me out here?
I cheat and do a quick vinegar pickle. Use about 1/4 white vinegar, 1/4 malt vinegar, and 1/2 cider vinegar. I like to add a lot of cumin and some curry powder as well as cayenne and black peppercorns. Gives me sort of a British/Indianish type pickle. I let it sit for at least a week, but I slice the onions to about 1/3 of an inch. Not sure how much longer it would take if you actually want to leave the onions whole.