Old-fashioned Pickled Onions
Find out how to make traditional English pub-style pickled onions using malt vinegar. Crunchy and spicy, just as they should be.
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The above picture was taken as soon as I'd put the lid on, so the onions will go a lot darker over the next few weeks.
Tried and tested year after year, this is how my mum makes the best, easy pickled onions ever, as did her mum years ago.
From what I've seen on the net, it seems that Americans and Canadians favour red pickled onions, which are always sliced.
If this is true, they do not know what they're missing! You want a nice crunchy traditional English pickled onion if you ask me.
I once tried pickling shallots, oh my goodness they were horrid; far too sweet and just not the same at all. 😨
How long before pickled onions are ready to eat?
You really need to leave them at least a month, say 6 weeks, and they'll be ready to eat. It's the beginning of October now, but I won't open a jar until Christmas when they will be perfect.
Do you need to brine onions before pickling?
In a word, no. Well, at least my mum has never boiled the vinegar before adding it to the jars, and the pickles always turn out just fine and dandy!
This is a simple, easy way to make pickled onions that works year after year, and so I think if it works, why mess with it and make it all complicated?!
About pickled onions
Did you know pickled onions contain many of the nutrients found in ordinary onions?
Studies have shown that eating an onion a day can help to raise the level of beneficial cholesterol high-density (good cholesterol) lipoprotein, in the blood.
Plus, it can lower blood pressure and prevent clots - who knew?
How long do pickled onions last?
Well, the one thing you must certainly do is make sure the jars you use are sterilised - see below. If you don't, you risk your onions going soft and even mouldy.
Wondering why your onions went soft?
Probably because you brined them first in salt and water, as some recipes suggest. But apparently, it will result in a softer onion. 😉
Why would anyone want a soft pickled onion? I can't think of anything worse!
You can also brine the peeled onions in just salt (no water) overnight, but again I've never done this and neither has my mum nor her mum.
So I've decided it's completely unnecessary and my mum's pickled onions are the best.
Nice, crunchy, spicy pickled onions that last for months on end - seriously.
Of course, once you open a jar you might like to keep them in the fridge but otherwise, they should keep for ages.
What jars should I use to make pickled onions?
You don't have to be all fancy and buy Kilner jars - just as long as you use airtight jars and sterilise them first.
It's important that your jars are airtight.
If you're using, for example, an empty coffee jar, sterilise it and once the onions are in, and you've covered them completely with vinegar, take a piece of cling film and fold in it half to double it up.
Place the cling film on the top of the jar before putting the lid on. This gives it an extra seal, making it airtight.
How to sterilise jars
Wash the jars in hot soapy water and be sure to rinse well. Pop them into a preheated oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
Allow the jars to cool completely before adding the onions.
Sterilise the lids and seals
Put the lids and seals into a large saucepan of cold water and bring to a boil. Boil for 5 minutes and then, using tongs, remove them and place them on a clean surface to dry.
What vinegar do you use to make pickled onions?
Well, you can use Sherry Vinegar, which Delia Smith likes, White Wine Vinegar, or Distilled Malt Vinegar (for a clearer finish).
I say Sarson's Malt Vinegar is the only way to go and is the traditional choice. *Please note, Sarson's malt vinegar is a lot, lot cheaper in a supermarket than it is on Amazon!
Sarson's does sell pickling vinegar, but it's a lighter colour and is already spiced.
But I like to add my own spices (just as my mum does) then I know, for sure, they will taste amazing!
Where can I buy pickling onions?
You can grow them yourself or in your local farm shop, that's where I got mine.
They are fairly hard to find in supermarkets but I do know Waitrose and Morrisons stock them at this time of year - September and October.
What is pickling spice?
A mixture of whole spices; coriander seeds, yellow mustard seeds, dried red chilli flakes, allspice, ginger, black peppercorns, cloves and crushed bay leaves.
You can buy pickling spice in any good supermarket.
Because I like my pickled onions extra hot and spicy, I add a whole red dried chilli or two to each jar.
How much pickling spice do I need?
You will need 2 tablespoons of pickling spice for each 500ml jar.
How much vinegar do I need?
You will need approx. 250ml malt vinegar and an optional one or two dried red chilli peppers for every 500ml jar.
If you're reading this, you might like to know how to make homemade Piccalilli.
Here's how to make pickled onions CRUNCHY!
Happy pickling 😀
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Homemade Pickled Onions
Ingredients
- pickling onions - however many will fill the jars you have.
- Sarson's malt vinegar - other brands are available! But not pickling vinegar, just regular malt vinegar without added pickling spice.
- 2 tablespoons per 500ml jar of pickling spice
- 1 or 2 dried red chillies per jar (optional) but good!
Instructions
- Wash the jars, lids and seals in hot soapy water and be sure to rinse well.
- Put the lids and seals into a large saucepan of cold water and bring to a boil. Boil for 5 minutes and then, using tongs, remove them and place them on a clean surface to dry.
- Put the jars into a preheated oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes. I line a shallow tray with kitchen foil and put the jars upright.
- Allow the jars to cool completely before adding the onions.
- Peel the pickling onions and sterilise your jars.
- Add 1 tablespoon of pickling spice to a 500ml jar, add onions halfway up the jar and then add another 1 tablespoon of pickling spice.
- Fill the rest of the jar with onions until it's full, and add another tablespoon of pickling spice.
- Fill each jar with malt vinegar so that it covers the onions completely. Put the seals and lids on the jars and leave them for at least 6 weeks.
- Optional - add a dried chilli or two if you want your onions hot and spicy.
- *You will need 4 tablespoons of pickling spice per jar if using 1-litre jars.
Notes
You will need approx. 250ml malt vinegar and 2 tablespoons of pickling spice to every 500 ml jar. Optional: you can also add one or two dried red chilli peppers to each jar.
Hi Jan! Real North American Pickled Onions are much the same as yours, using small pearl onions. Peeled, popped into jars, covered with a hot vinegar mix containing pickling spices, some sugar and often turmeric for colour. These will then be processed in a hot water bath for safety. The red ones you see on a lot of blogs these days are the exception not the rule! Your onions look lovely! I have to say British pickled onions are an acquired taste I have found! Very sharp, but crisp and lovely! Gorgeous photos!
ReplyDeleteMarie - I didn't know about North American pickled onions.
DeleteThank you, I'm really trying to get better photos these days!
i made these for all the family this christmas. They all loved them. Thanks for the advice. Neil in Salford.
ReplyDeleteThat’s good to hear, thank you letting me know!
DeleteHi Jan, is the pickling spice you use ground or whole seeds,etc. I have only found ungroung here in New Zealand
ReplyDeleteHi From NZ, always use whole spices, as shown in the picture. Happy pickling!
Delete