How to Make Pickled Onions – A British Classic for Your Pantry

--- published by foodie Parmod.

Pickled onions are a beloved British staple, adding a sharp, tangy crunch to everything from ploughman’s lunches to Sunday roasts. Whether served alongside a chunk of mature cheddar or eaten straight from the jar, these piquant little gems bring bold flavour and tradition to the table.

Making pickled onions at home is surprisingly simple and offers better taste and crunch than many shop-bought varieties. With a few quality ingredients and a bit of patience, you'll have a pantry full of these golden beauties ready to enjoy.

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Ingredients (for approx. 2–3 jars)

1kg small pickling onions or shallots

100g salt (for soaking)

1 litre malt vinegar (or pickling vinegar)

100g brown sugar

1 tbsp black peppercorns

1 tbsp mustard seeds

2–3 bay leaves

Optional: 1–2 dried chillies or a pinch of cloves for a spiced version

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Equipment You’ll Need

Large bowl for soaking

Sterilised jars with tight-fitting lids

Saucepan

Sieve or colander

Sharp knife

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Step-by-Step Method

1. Peel the onions

Start by peeling your pickling onions or shallots. To make this easier, place them in a bowl of boiling water for 30 seconds, then transfer to cold water – this helps loosen the skins. Trim the root ends but don’t cut too deep, or they’ll fall apart in the jar.

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2. Salt soak (overnight)

Place the peeled onions into a large bowl and sprinkle over the salt. Cover with cold water, stir gently, and leave to soak overnight or for at least 12 hours. This draws out excess moisture, which keeps your pickled onions crunchy.

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3. Rinse and dry

After soaking, drain and rinse the onions thoroughly to remove excess salt. Pat them dry with a clean tea towel or kitchen roll.

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4. Prepare the pickling vinegar

In a saucepan, combine your malt vinegar, brown sugar, and chosen spices (peppercorns, mustard seeds, bay leaves, optional chillies or cloves). Gently heat and stir until the sugar has dissolved – do not boil. Let the mixture cool slightly.

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5. Sterilise your jars

To preserve your pickled onions properly, your jars need to be sterilised. Wash them in hot soapy water, rinse well, then place in a warm oven (about 120°C) for 10–15 minutes. Keep the jars warm until you’re ready to fill them.

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6. Pack the jars

Pack the onions tightly into the sterilised jars, filling them to the top. Remove the bay leaves from the vinegar (if desired), then pour the warm pickling vinegar and spices over the onions, ensuring they’re completely covered. Tap the jars gently to remove air bubbles.

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7. Seal and store

Seal the jars tightly and leave them to cool completely. Store in a cool, dark place for at least 2–4 weeks before opening to allow the flavours to develop. Once opened, keep refrigerated.

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Serving Suggestions

Pickled onions are wonderfully versatile. Try them with:

A ploughman’s lunch (cheese, bread, ham)

Fish and chips for a sharp contrast

Cold meats and charcuterie

Cheese boards and crackers

Chopped into salads or relishes

Simply as a crunchy snack from the jar

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Tips for Perfect Pickled Onions

Use young, firm onions for best crunch and texture.

Want it spicier? Add extra chilli flakes or sliced fresh ginger.

For a milder tang, try white wine vinegar or cider vinegar.

Make a festive version with cinnamon, star anise, and orange zest.

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Storage and Shelf Life

Unopened jars will last up to 6 months in a cool, dark cupboard. Once opened, store in the fridge and consume within 4–6 weeks. Always use a clean utensil to avoid contamination.

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Final Thoughts

Making your own British-style pickled onions is a rewarding kitchen project that adds a punch of homemade flavour to your everyday meals. With just a few simple steps, you'll have jars of delicious, tangy onions perfect for winter feasts, cheese boards, or simply elevating your weeknight dinner.

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--- write ✍️ by foodie Parmod.