Easy and Traditional British Pub Style Pickled Onions
Transform your kitchen into an authentic British pub with this easy and traditional recipe for pickled onions! Perfectly crunchy and tangy, these homemade pickles are steeped in a flavorful brine of white or malt vinegar, brown sugar, mustard seeds, coriander seeds, and a hint of optional chili flakes for a subtle kick. With just 20 minutes of prep time and a simple overnight soak in salt water to enhance their signature crunch, these pickled onions are a must-have addition to any cheese platter, charcuterie board, or classic ploughman’s lunch. Ideal for batch-making and long-term storage, these vibrant, jarred delights are the ultimate combination of convenience, tradition, and bold British flavor.
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Recipe Information
Ingredients
- 500 grams small pickling onions (or pearl onions)
- 50 grams salt
- 500 milliliters white vinegar (or malt vinegar for a more traditional flavor)
- 50 grams brown sugar
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 2 leaves bay leaves
- 0.5 teaspoon dried chili flakes (optional)
- 500 milliliters water
Instructions
Peel the pickling onions by trimming the root end, covering them in boiling water for 1-2 minutes, and then plunging them into iced water. The skins should slip off easily.
Place the peeled onions in a large bowl and sprinkle with salt. Cover with water and leave to soak overnight (or at least 12 hours). This helps draw out moisture and enhances their crunch.
The next day, rinse the onions thoroughly under cold running water to remove excess salt. Drain and pat dry with a clean kitchen towel.
In a medium saucepan, combine the vinegar, water, brown sugar, mustard seeds, coriander seeds, peppercorns, bay leaves, and dried chili flakes (if using). Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat and simmer for 3 minutes to allow the flavors to infuse.
Sterilize glass jars and lids by washing them in hot, soapy water and then placing them in an oven preheated to 110°C (230°F) for 10 minutes. Alternatively, boil them in water for 10 minutes and air-dry them on a clean towel.
Pack the onions tightly into the sterilized jars, leaving a small gap at the top. Pour the hot pickling liquid over the onions, ensuring the onions are fully submerged. Leave about 1 cm (0.4 inches) of headspace at the top of each jar.
Seal the jars tightly with sterilized lids. Allow the jars to cool to room temperature, then store in a cool, dark place for at least 2 weeks to mature. The flavor will continue to develop over time.
Once opened, store in the refrigerator and consume within 1 month.
Nutrition Facts
Calories |
50 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 7.1 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
