When it comes to onions Bermudians know the deal! We’re not called ‘Onions’ for no reason at all you know! (read a short story here)
Bermuda onions were first introduced to the Bermuda islands by British settlers in 1616. The settlers found our native soil and mild climate was ideal for producing a non-pungent, sweet onion and to this day Bermudians will declare that no other onion can compete with our beloved locally-grown onions. Their mild, sweet flavour is enjoyed in tarts, soups, casseroles and salads, on sandwiches, in our codfish cakes, and in chutney and pickle jars.
Bermuda onions start appearing in stores and farmer’s stands in late March and April, which coincides nicely for including our favourite veggie in our Good Friday and Easter recipes! The earlier crops also tend to yield younger, smaller onions that are perfect for pickling.
Bermuda Onions are wonderful pickled, and make good use of any excess onions you may have bought or grown. Pickled onions are delicious served with cold cuts, cheese, and crackers or bread. Make a few extra jars and save for your Christmas or New Year’s Eve buffet.
Pickled Onion Recipe
Ingredients
1/4 cup salt
2 lbs. small Bermuda onions, left whole
4 bay leaves
1 tablespoon peppercorns
4 cups white vinegar (you can also use white wine vinegar or apple cider vinegar)
1/2 cup white sugar
1 tablespoon pickling spice
2-4 small dried red chilli peppers, or chilli flakes to taste, optional
Directions:
Combine salt and 4 cups of water in a large glass bowl. Stir until salt dissolves. Peel skin from onions, leaving onions whole. Add peeled onions to salted water. Use another heavy bowl to weigh down onions so that they are completely submerged in the liquid. Cover bowl and let stand at room temperature overnight.
Drain and rinse onions under cold water. Dry onions, and pack into four 3-cup capacity sterilised jars, layering with bay leaves, peppercorns, and chilli peppers or chilli flakes if desired.
Add vinegar, sugar and pickling spice to a non-reactive saucepan over low heat. Cook, stirring, for 15 minutes or until sugar has dissolved. Bring to the boil. Simmer, uncovered, for 15 minutes or until syrup thickens slightly. Set aside to cool completely. Strain liquid. Pour over onions, making sure onions are completely covered. Seal jars. Allow to stand for 3 weeks before using to let the flavours infuse completely.
Store jars in refrigerator after opening.
