Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?

Ive tried 3 different recipes now and none of them have turned out even close to theirs.


I live in Canada and it is very hard to buy them here!


One store that I know of and its very far.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
the secret is half malt vinegar and half water plus sugar for sweetness .add to jars when the liquid is mixed ,you must sterilise the jars first.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
My father-in-law makes his own and always adds some whole chilli peppers to the jar of vinegar as well as the usual pickling spices. They taste just like Garners which, by the way, you can get really easily over here in the UK but they are the most expensive brand I have seen!
INGREDIENTS


2 small red onions


1/2 cup cider vinegar


1/4 cup sugar


1 teaspoon salt





DIRECTIONS


Preheat an outdoor grill for high heat and lightly oil grate.


Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.


Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.


Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Pickled Onions


Makes about 4 lb.(2kg) pickle








Description/Notes:





Try this recipe for pickled onions and you'll never buy shop ones again





Ingredients:





4 lb. (2kg) pickling onions





one and a half pounds (675g) salt





2 pints (one and a quarter litres) white vinegar





2 teaspoons (10ml) salt





2 teaspoons (10ml) ground ginger





one and a half teaspoons allspice berries





one and a hlaf teaspoons (cloves





2 inch (5cm) cinnamon stick





6 peppercorns





Cooking Instructions:





Put the unpeeled onions in a large bowl and sprinkle over the salt





Cover with water, cover and set aside for 2 days, stirring occasionally





Drain and peel the onions





Cover with boiling water, set aside for 3 minutes, then drain again





Repeat the process twice more, then pack the onions into hot, sterilized jars





Put all the remaining ingredients into a saucepan and bring slowly to the boil





Simmer for 10 minutes, then strain over the onions to within half an inch (1.25cm) of top





Seal and label jars
I use spiced vinegar, the onions are put in dry salt overnight, next day the onions are washed free of the salt, dried with a towel, put in jar, then covered in the cold vinegar and stored.
This may sound flippant but if possible you should just look on the label of the product that you want to recreate for the list of ingredients but failing that you could try the website of the company in question to see whether they list their product range and glean the info this way.


I used to own an independant pickling company in Norfolk, England and I can tell you that many large manufacturers use something called Spirit vinegar which is the cheapest available. It is a very concentrated acid that has to be diluted but I believe, if memory serves me that this particular company use a good malt vinegar. The process isn't very complicated. Just peel and salt the onions (a good small pickling onion about the size of a conker) overnight then wash and rinse before putting in a jar then pour heated, spiced (peppercorns, allspice, a bayleaf) malt vinegar over the top to cover before placing the screwtop on. I know that some people will use cold vinegar but if you want a firm seal to the lid, the hot vinegar will create a vacuum as it cools and pull the lid down slightly. Then just put your jar/jars in a dark place for a few weeks or until you can't stand the wait any longer. You could also put some pre-salted garlic cloves in or even a few dried red chillies for extra oomph. And if you know anyone that wants to set up a chutney/pickling firm near you, I need a job and would love to come to Canada!.