English pickled onions are a classic condiment, known for their tangy, crisp flavor that can brighten up any dish. These little gems add the perfect zing to sandwiches, salads, and even charcuterie boards.
This recipe addresses the issues of overly salty and mushy pickled onions often found in homemade versions, ensuring a crisp texture and balanced flavor.
I’ve faced some challenges in the past when making pickled onions, particularly getting the salt ratio just right. With this recipe, I’ve fine-tuned the method to avoid over-salting, so you won’t have to worry about making a mistake.
This recipe works well because it’s straightforward and quick. You’ll spend just five minutes cooking the brine, then let it chill with the onions overnight. By the next day, they’ll be ready to enjoy with your meals, making every bite refreshing. If you love easy pickling recipes, check out my Onion Bagels for another delightful way to use onions!
Table of contents
Why You Will Love This Recipe
- Flavorful Crunch – The malt vinegar and spices ensure that every bite of your English pickled onions is packed with distinct flavor. This combination creates a zingy sweetness that pairs well with various dishes.
- Long-lasting Freshness – Thanks to the pickling process, these onions are ready to enjoy after just a few weeks in the fridge. They’ll stay fresh for up to a month, allowing you to savor them for your meals over time.
- Easy to Make – With a simple process that requires minimal ingredients and active time, anyone can create these pickled onions. In just five minutes of hands-on work, you kick off an incredible flavor journey!
- Versatile Ingredient – These pickled onions are great as a side, topping for sandwiches, or a vibrant addition to salads. Their flexible use means they can brighten up a wide range of dishes and occasions.
English Pickled Onions for Onion Recipes
- Prep Time: 12 hours (overnight)
- Cool Time: 12 hours
- Cook Time: 5 minutes
- Total Time: 12 hours 5 minutes
- Yield: 10 servings 1x
- Category: Pickling
- Method: Pickling
- Cuisine: English
- Diet: Vegetarian
Description
Classic English pickled onions recipe with a tangy flavor. Perfect for serving with cheese or as a sandwich topping.
Ingredients
- 1 pound (453 grams) pearl onions (or pickling onions or shallots), small to medium size, free of soft spots
- 1 tablespoon salt
- 1 cup malt vinegar
- ⅓ cup granulated sugar
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds (yellow for classic, brown for spicier)
- ½ teaspoon black peppercorns
- ¼ teaspoon ground ginger
- 1 bay leaf
Instructions
- Step 1: Place the pearl onions in a large bowl. Sprinkle 1 tablespoon of salt evenly over them. Mix well to coat all onions with salt. Do not add water. Leave the salted onions to rest overnight (about 12 hours). This step draws out excess moisture and helps preserve crispness.
- Step 2: While onions rest, prepare your canning jars. Place a round wire rack at the bottom of a large pot and arrange the jars on it, making sure they do not touch the pot base directly. Cover jars with water and bring to a boil. Boil jars for sufficient time to sterilize thoroughly, then carefully remove to dry. Proper sterilization prevents spoilage during pickling.
- Step 3: After the onions have rested overnight, rinse off the salt under cold running water. Drain and then pat the onions completely dry with a clean towel. Ensuring they are dry prevents mushiness and preserves the desired crunch.
- Step 4: In a pot, combine 1 cup malt vinegar, ⅓ cup granulated sugar, ½ teaspoon coriander seeds, ½ teaspoon mustard seeds, ½ teaspoon black peppercorns, ¼ teaspoon ground ginger, and 1 bay leaf. Heat gently over medium heat. Stir until sugar fully dissolves. Do not bring to a boil to avoid breaking down the onion texture. Once sugar is dissolved and spices are infused, remove from heat.
- Step 5: Place the dried onions carefully into the sterilized jars. Leave some headspace at the top to allow coverage by pickling liquid.
- Step 6: Pour the warm pickling liquid over the onions, fully submerging them. Leave the jars uncovered and allow to cool to room temperature. This cooling prevents additional cooking and helps even flavor distribution.
- Step 7: Seal the jars tightly with lids. Place them in the refrigerator for a minimum of 3 to 4 weeks before consumption. The flavors will deepen the longer the onions rest, making each bite tangier and richer.
Notes
- Room Temperature: Store pickled onions in sterilized airtight jars at room temperature for up to 2 days before moving to refrigeration. This helps maintain maximum crunch.
- Refrigeration: Keep sealed jars in the fridge for up to 28 days. This timeframe allows flavors to fully develop and preserves onion texture.
- Freezing: If desired, transfer pickled onions to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before use.
- If onions turn soft after pickling, reduce the initial salt soaking time to 10 hours and rinse for 1 hour before placing in jars.
- If the pickling liquid cools too fast, let it sit uncovered for 10 minutes before pouring over onions to improve spice infusion.
- To intensify flavor absorption, add an extra ¼ cup vinegar and 1 tablespoon sugar to the pickling liquid.
- For a less sweet result, halve the sugar to ⅛ cup.
- If sediment appears in jars after a week, strain the liquid and refill jars while ensuring onions remain submerged to maintain consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Onions: Look for small to medium white or red onions, as they pickle better. Avoid any with soft spots for the best crunch.
- Vinegar: Use a high-quality white wine vinegar for a nice balance of acidity. This brightens the flavor and helps preserve the onions effectively.
- Sugar: Granulated sugar works well to balance the vinegar’s tang. If you’re looking for a more complex flavor, try using brown sugar instead!
- Mustard seeds: These add a mild peppery flavor and a nice crunch. Opt for yellow mustard seeds for a classic taste or brown for a spicier twist.
- Allspice: Whole allspice gives a warm, aromatic flavor that enhances the pickling brine. Be sure to crush it a bit to release more flavor in the pickles.
- Onions: Look for small to medium white or red onions, as they pickle better. Avoid any with soft spots for the best crunch.
- Vinegar: Use a high-quality white wine vinegar for a nice balance of acidity. This brightens the flavor and helps preserve the onions effectively.
- Sugar: Granulated sugar works well to balance the vinegar’s tang. If you’re looking for a more complex flavor, try using brown sugar instead!
- Mustard seeds: These add a mild peppery flavor and a nice crunch. Opt for yellow mustard seeds for a classic taste or brown for a spicier twist.
- Allspice: Whole allspice gives a warm, aromatic flavor that enhances the pickling brine. Be sure to crush it a bit to release more flavor in the pickles.
Recipe Tips
- If the onions are soft after pickling, reduce soaking time to 10 hours, allowing 1 hour for rinsing before placing them in jars.
- When the pickling mixture cools too quickly, let it sit uncovered for 10 minutes before pouring it over the onions for better infusion.
- If the onions aren’t soaking up enough flavor, add an additional ¼ cup vinegar and 1 tablespoon sugar to the pickling liquid for a stronger taste.
- For excess sweetness, try halving the granulated sugar to ⅛ cup in the mixture before adding it to the onions for a tangier profile.
- If you notice sediment in the jar after a week, strain the liquid and refill the jar while keeping the onions submerged for consistency.
Serving Suggestions
Serve English pickled onions alongside ploughman’s lunch or in a cheese board with cheddar and crackers. I also enjoy them with roasted meats or fish tacos for a zesty kick.
Use to make a tangy potato salad or a unique coleslaw. Add to sandwiches, wraps, or burgers for a sharp, savory contrast.
Top with a drizzle of balsamic glaze or a sprinkle of fresh herbs. Add a shot of hot sauce or lemon zest for extra brightness.
Recipe variations
- You can use pearl onions, pickling onions, or shallots for English pickled onions. These all work well for pickling and offer similar textures and flavors.
- Add 1 tablespoon salt to coat the onions and leave them overnight to draw out moisture and maintain crunch before pickling with malt vinegar and spices.
- Either malt vinegar or cider vinegar can be used as the acidic base. Both provide a tangy flavor, but malt vinegar retains the traditional taste more closely.
- If scaling the recipe, use 1 cup malt vinegar and ⅓ cup granulated sugar per pound of onions. Adjust spices like coriander and mustard seeds proportionally. This recipe fits 10 servings.
Save This Recipe!
How to Store?
To keep your English Pickled Onions fresh and delicious, follow these storage tips:
Room Temperature: Store in a sterilized airtight jar at room temperature up to 2 days before moving to cooler storage to maintain crunch.
Refrigeration: Place in a sealed airtight container in the refrigerator up to 28 days, allowing flavors to develop and preserve texture properly.
Freezing: Use a freezer-safe container or freezer bag, freeze up to 3 months. Thaw by placing in the refrigerator overnight before use.
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