Pickled Onions (English Pub Style)

Practically a British institution, it’s hard to imagine life in Great Britain without 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! 

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.  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.

Enjoy!

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For more delicious British pub classics, be sure to try our:

• Fish and Chips
• Mushy Peas
• Bangers and Mash

For more pickled goodness be sure to also try our:

• Pickled Banana Peppers

• Pickled Beets

• Pickled Turnips

• Pickled Asparagus

• Dilly Beans

English Pickled Onions (Pub Style)

Kimberly Killebrew

English Pickled Onions! As versatile as they are tasty (see blog post for ideas), you'll want to make a double batch because they're thoroughly delicious!

Print Recipe

4.93 from 27 votes

Prep Time 30 mins

Cook Time 5 mins

Total Time 35 mins

Course Appetizer, Snack

Cuisine British

Servings 32 servings

Calories 28 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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.

Notes

For those interested in canning them via the water bath method for long-term storage, note 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.

Nutrition

Serving: 1ounce | Calories: 28kcal | Carbohydrates: 5g | Sugar: 5g

Keyword Pickled Onions

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