Practically a British institution, it’s hard to imagine life in Great Britain without pub style pickled onions! Easy to make and irresistibly tasty, you’ll want to make a double batch while you’re at it!
Right up there with fish & chips, mushy peas, pork pies and Yorkshire pudding, English Pickled Onions are practically a British institution. Whether eaten as part of a traditional Ploughman’s lunch, sliced on mature cheddar cheese sandwiches, burgers and baked potatoes (even in mashed potatoes), finely chopped up in a tangy salad dressing, cream cheese dip, potato or pasta salad, as a relish for hot dogs, or eaten straight out of the jar – they’re as tasty as they are versatile.
Also a traditional pub classic, something you used to see walking into at British pub is a dark jar of these pickled onions sitting on the counter at the bar, a popular snack during cocktail hour.
What really sets English Pickled Onions apart from other pickled onions is the use of malt vinegar as the brine base. Do not substitute with red wine vinegar, white vinegar, apple cider vinegar or any other vinegar. If it’s British pub-style pickled onions you’re after, malt vinegar is an absolute, non-negotiable must. And make sure it’s quality, real malt vinegar. It gives the brine its characteristic brown color and the onions’ famous sweet, tangy, caramelized flavor.
English pub-style pickled onions are very easy to make but they require some patience. Where the patience comes in is peeling the small onions and then waiting for several weeks before eating them (a key to the best flavor). But we can assure you that the peeling and waiting pays off in the end.
Completely immersed in 5% vinegar, pickled onions keep for several months in the fridge. For those interested in canning them via the boiling water bath method for long-term storage I’ve provided those instructions, but know that there’s a significant tradeoff: They will store longer, yes. But they will also lose a lot of their “crunch”, which is a huge part of their enjoyability. For the best results simply pack the onions in jars and pour the hot vinegar over them; the heat from the vinegar is usually sufficient to create a vacuum as it cools seal the lids (a seal adequate for a few weeks’ storage at room temp during the maturation period while the flavors are developing). At the conclusion of the maturation period and once opened, store them in the fridge where they will keep for 3+ months.
If you ever tried these in the UK you’ll understand the love affair with pub-style English pickled onions. And if you want to make an ex-pat really happy, make them a gift of these homemade pickled onions, a taste of home. The store-bought ones in speciality British stores not only come with a hefty price tag, these homemade ones taste even better!
Pickled Onions Recipe
Let’s get started!
To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute.
Then drain, rinse with cold water and remove the peels.
Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don’t let them sit longer than 14 hours or so or the amount of “crunch” will be compromised. Rinse well and drain thoroughly.
To make the brine:Â Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved.
While the brine is simmering, pack the onions into sterilized mason/Kilner jars. Pour the hot brine over the onions (I pour it through a sieve to collect the spices) and then distribute the spices among the jars. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth.  Place the canning lids on the jars (or rubber rings if using) and screw/snap shut while hot to create a vacuum seal. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavor. Once opened store them in the fridge where they will keep for 3+ months.
IF YOU’RE CANNING THE PICKLED ONIONS VIA BOILING WATER BATH: Again, you’re going to lose much of the crunchiness of the onions. But if you want to can these for long-term storage, pack the onions into sterilized mason jars and pour the hot vinegar over them, distributing the spices in each jar (it’s easiest if you pour the brine into a sieve to collect the spices, then distribute them). Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth.
Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart below for higher altitudes).
Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.
| Table 1. Recommended process time for Pickled Pearl Onions in a boiling-water canner. | ||||
| Process Time at Altitudes of | ||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Pints | 10 min | 15 | 20 |
Enjoy!
For more delicious British pub classics, be sure to try our:
For more pickled goodies try our:
- Pickled Banana Peppers
- Pickled Beets
- Pickled CarrotsÂ
- Pickled Jalapenos
- Bread and Butter Pickles
- Pickled Turnips
- Pickled Asparagus
- Dilly Beans
English Pickled Onions (Pub Style)
Ingredients
- 2 pounds small boiler onions (or larger pearl onions)
- 1 1/2 tablespoons salt
- 3 cups quality real malt vinegar
- 2 tablespoons honey
- 1/2 cup granulated sugar
- 1 teaspoon whole coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon whole black peppercorns
- 2 allspice berries
- 2 whole cloves
- 2 bay leaves
Instructions
- To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly.
- To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved.
- While the brine is simmering, pack the onions into sterilized mason/Kilner jars (plan on using either 4 pint sized jars or 2 quart sized jars). Pour the hot brine over the onions (I pour it through a sieve to collect the spices) and then distribute the spices among the jars. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth.  Place the canning lids on the jars (or rubber rings if using) and screw/snap shut while hot to create a vacuum seal. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavor. Once opened store them in the fridge where they will keep for 3+ months.
- If canning the onions via boiling water bath for long-term storage (note: they will lost much of their crunchiness): Pack the jars as described above and wipe the rims. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart in blog post for higher altitudes).Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.
Paula says
My Husband is from Sunderland… loves these onions. I even got the thumbs up from my father-in-law. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
I’m so glad, Paula, thank you!
Vicky Kynoch says
Loved these onions, never buying pickled onions again. What can I do with the vinegar once all the onions have been eaten as it seems a shame to throw it away ?
Kimberly @ The Daring Gourmet says
Thank you, Vicky, I’m happy you enjoyed them! You can use it in place of the vinegar in salad vinaigrettes, use it as a meat tenderizer in marinades, drizzle some over steamed or grilled veggies…
Mervyn Bradfield says
Put boiled eggs for pickled eggs they will the best ever
Anonymous says
I pour it over beetroot’s after draining the sweet stuff out of the jars
Bex says
As one who claims both sides of the pond this took me right back to my childhood in Surrey England… Wonderful recipe. I have no patience for canning but did the quicker fridge version. **For lovers of pickled VEGGIES, I used the same recipe and did one jar of cauliflower with a couple of carrot sticks for color. Absolutely wonderful
Kimberly @ The Daring Gourmet says
I’m delighted to hear that, Bex, thanks so much!
Nina says
I checked my jars of onions after 10 days and discovered that the lids had popped. I ensured that jars and lids were hot and sterile and they did indeed seal, well so it seemed. Will these onions be safe to eat, maybe if I refrigerate them immediately?
Kimberly @ The Daring Gourmet says
Hi Nina, if it were me I would refrigerate them now and have no problem eating them.
Gavin says
I have tried this recipe to great acclaim, but i now use the following adaptation and have 9 households emailing me each November to make sure they get a jar for Christmas.
White vinegar (about a litre). 1/4 tsp coarse sea salt. 1 tbs honey, about 60g soft light brown sugar.
1 tsp coriander seeds, 1 tsp mustard seeds, half tsp allspice berries, 1 tsp black peppercorns, 6 cloves, all lightly crushed. 1 dried kashmiri red chilli. A scant teaspoon tamarind concentrate (this is the zinger). Put all into a pan, bring to a simmer, simmer for 10 mins, leave to steep for thirty minutes, strain through a sieve. Then proceed to peel/salt your onions and pack in jars. 8 weeks maturing, please. The tamarind and light brown sugar will darken the white vinegar.
Bazza says
I use this recipe and it gives nice cruncy onions with a good flavour do not nake the mistake of using white vinegar or u will end up with tastless onions.
Tom Wingrove says
I’ve just been told that the Pickled Onions that I made from this recipe are the nicest my friend has ever had. Thank you.
Kimberly @ The Daring Gourmet says
That’s wonderful, thanks so much, Tom!
RJ says
Do you have to use sugar?
Kimberly @ The Daring Gourmet says
Hi RJ, you don’t “have” to from a safety standpoint but from a flavor and acidity (all that vinegar) standpoint it makes a big difference.
RJ says
Thank you Kimberly. My husband is a diabetic so, could I exchange the sugar for Swerve Sweetener?
Kimberly @ The Daring Gourmet says
Hi RJ, from a long-term canning/preserving standpoint I’m not sure. You would need to do some research on that question and see if Swerve itself also has some info.
Stuart says
There would not be enough sugar to make any difference to diabetes, unless he’s going to drink the liquid… It’s only a flavour, a coating to the onions
Margaret Edmond says
Do you have to put spices in the onions as I Don’t like spices in mine?
Kimberly @ The Daring Gourmet says
Hi Margaret, no you don’t have to use any of the spices.
Limeybob says
Has anyone use distilled white vinegar, which has 5% acidity, the same as malt vinegar?
Kimberly @ The Daring Gourmet says
Hi Limeybob, yes, you can use any vinegar of your choice as long as it’s 5% acidity.
Brian Davis says
These days it is much more common for Pickled Onions in the UK to be made using pure Acetic Acid instead of Malt Vinegar which was traditional. I made some using this recipe with pure Acetic Acid and i personally prefer the flavour to the Malt Vinegar ones.
Anonymous says
Thank you so much for replying. I’ll start on that tomorrow.
Patricia says
I grow beautiful large ‘Candy’ onions. Could I use this recipe if I sliced the onions?
Kimberly @ The Daring Gourmet says
Hi Patricia, if that’s what you have on hand definitely feel free to use them and yes, you can pickle sliced onions.
Emma says
They are in every chippy still to this day.
Anthony Ivers-Read says
You can often find them in a traditional fish and chip shop if they don’t have them in the local pub
Chris says
I was going to comment the same thing as other British onion lovers. Like the pickled egg and pork scratching, it’s a rarity to find them behind the bar in a pub these days, except in rural out of the way affairs or in quaint fishing villages. Sadly, like most things these days, little independents are getting gobbled up by the big chain pubs. I’d just hate for any transatlantic visitor to rock up in a town centre Wetherspoons and ask for one to be disappointed! They’re available all the time in any supermarket but it’s always a treat to make a big batch as the weather gets colder ready for Christmas. Thanks Kimberly