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Jun 22, 2008 11:26 AM

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?

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  1. Anyone? I think these may be a "kosher" item from some of the stores I used to buy them at.
    Any help at all is appreciated.

    1. 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.

      1. I am still looking for help with this :(