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Easy and Traditional British Pub Style Pickled Onions

The scent of malt vinegar still transports me back to my childhood summers in the UK. Every year, my grandfather, a proper East Londoner, would craft massive jars of pickled onions. The entire house would reek of vinegar and spices for days, but the end result – those tangy, crunchy orbs – were worth every moment. He’d have them alongside everything from Sunday roasts to simple cheese and cracker lunches. And no proper plate of fish and chips was complete without a few! These weren’t just onions; they were a taste of home, a symbol of family, and a testament to the simple joys of good food.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 0 minutes (plus pickling time)
Total Time: 6 weeks 15 minutes
Yield: 1 Large Jar
Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

2 lbs pickling onions, peeled
1 1/2 pints malt vinegar or pickling vinegar
2 tablespoons ready-mixed pickling spices (OR 2 tablespoons of your own mix using: green, white and black peppercorns, coriander seeds)

Equipment Needed

Large Kilner jar or preserves jar (or several smaller jars)
Large non-metallic bowl (for brining, if using)
Cloth (for brining, if using)

Instructions

Begin by peeling all the onions. This can be a bit tear-inducing, so I recommend doing this near an open window or under the extractor fan.
Now, pack one-third of the peeled onions tightly into a large Kilner jar or preserves jar. If you prefer, you can divide the onions amongst several smaller jars. Just make sure the jars are clean and sterilized.
Scatter one-third of the pickling spices over the top of the first layer of onions. This ensures that the spices are evenly distributed throughout the jar.
Continue packing the onions into the jar, adding the remaining two layers of pickling spices as you go. Press the onions down gently to maximize space.
Pour the malt vinegar into the jar, making sure that all the onions are completely submerged. The vinegar is crucial for preserving the onions and giving them that signature tangy flavor.
If necessary, add some extra vinegar to ensure that all the onions are fully covered. An insufficient amount of vinegar can lead to spoilage.
Seal the jar tightly.
Store the jar in a dark, cool place for at least 6 weeks before using the pickled onions. This allows the flavors to meld and the onions to properly pickle.
For brined onions (optional, for longer storage – up to 2 years): Begin 2 days ahead by placing the peeled onions in a large non-metallic bowl.
Mix 2 pints of water with 4 oz of salt together. Pour this brine over the onions and leave them covered with a cloth for 2 days.
Drain the onions and dry them well, before continuing with steps 2-8 above. These onions, when properly brined and stored in ideal conditions (a dark and cool pantry or storeroom), will last for up to 2 years or more.

Expert Tips & Tricks

Peeling the onions: To make peeling easier, blanch the onions briefly in boiling water for about a minute, then plunge them into cold water. This will loosen the skins.
Spice it up: Feel free to adjust the pickling spices to your liking. Add a dried chili for some heat, or a bay leaf for extra depth of flavor. A few mustard seeds can also add a nice bite.
Jar sterilization: To sterilize your jars, wash them thoroughly in hot, soapy water, rinse well, and then place them in a preheated oven at 250°F (120°C) for about 10-15 minutes. Make sure the jars are completely dry before filling them.
Vinegar strength: Ensure the vinegar you’re using has at least 5% acidity for proper preservation.
Burping the jars: In the first week or two, you might want to “burp” the jars occasionally. This means opening them briefly to release any built-up pressure from fermentation.
Onion size: Try to use pickling onions of similar size for even pickling.

Serving & Storage Suggestions

These pickled onions are incredibly versatile. Serve them as part of a Ploughman’s Lunch with crusty bread, cheese, and ham. They are fantastic with fish and chips, or alongside any cold meats and cheeses. Add them to salads for a tangy kick, or simply enjoy them straight from the jar as a snack.

Once opened, store the pickled onions in the refrigerator. They should last for several weeks, but their texture may soften over time. Ensure the onions remain submerged in the vinegar. Unopened jars, stored in a cool, dark place, will last for 6-9 months without the brining step and up to 2 years if brined first.

Nutritional Information

(Note: These are estimated values and may vary based on specific ingredients and measurements.)

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	0.5g	1%
Saturated Fat	0.1g	0%
Cholesterol	0mg	0%
Sodium	15mg	1%
Total Carbohydrate	28g	10%
Dietary Fiber	4g	14%
Sugars	15g	N/A
Protein	1g	2%

Variations & Substitutions

Sweet Pickled Onions: Add a tablespoon or two of sugar to the vinegar for a sweeter flavor profile.
Spicy Pickled Onions: Incorporate a finely chopped red chili or a pinch of chili flakes for some heat.
Herbed Pickled Onions: Add fresh herbs like thyme, rosemary, or oregano to the jar for an aromatic twist.
Red Wine Vinegar: Substitute malt vinegar with red wine vinegar for a slightly different flavor.
Shallots: Use shallots instead of pickling onions for a milder, sweeter taste.

FAQs (Frequently Asked Questions)

Q: Why do I need to store the pickled onions for at least 6 weeks?
A: This time allows the vinegar and spices to fully penetrate the onions, resulting in the characteristic pickled flavor and ensuring proper preservation.

Q: Can I use regular onions instead of pickling onions?
A: While you can, pickling onions are smaller and denser, which makes them ideal for pickling. Regular onions might become too soft.

Q: What if my pickled onions become soft after a few weeks?
A: This can happen if the vinegar is not strong enough or if the jars weren’t properly sealed. Ensure you use vinegar with at least 5% acidity and sterilize your jars properly.

Q: Do I need to refrigerate the pickled onions after opening the jar?
A: Yes, refrigeration is necessary to maintain the quality and prevent spoilage once the jar is opened.

Q: Can I reuse the pickling vinegar once the onions are finished?
A: It’s not recommended to reuse pickling vinegar, as it may have diluted and lost its preserving properties.

Final Thoughts

So, gather your onions, spices, and vinegar, and embark on this simple yet rewarding culinary journey. Whether you’re a seasoned chef or a kitchen novice, these Easy and Traditional British Pub Style Pickled Onions are sure to impress. Don’t be afraid to experiment with the spices and tailor the recipe to your own taste preferences. I hope these pickled onions bring as much joy to your table as they have to mine for all these years!

Easy and Traditional British Pub Style Pickled Onions Recipe