English Pub Style Pickled Onions
Bring the traditional flavors of a cozy English pub straight to your kitchen with these English Pub Style Pickled Onions. Perfectly crisp pearl onions are brined in sea salt to enhance their natural crunch, then immersed in a fragrant blend of malt vinegar, brown sugar, mustard seeds, and black peppercorns. Bay leaves add a subtle earthy depth, while a hint of chili flakes offers optional warmth for spice lovers. These tangy, flavor-packed pickled onions are the ultimate condiment—ideal for pairing with charcuterie boards, hearty Ploughman’s lunches, or simply enjoyed as a bold and zesty snack. Ready in just a few simple steps, they require a bit of patience to let the flavors fully develop, but the wait is well worth the burst of savory perfection in every bite.
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Recipe Information
Ingredients
- 500 grams Small pearl onions (or pickling onions)
- 50 grams Sea salt
- 500 milliliters Malt vinegar
- 50 grams Brown sugar
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 2 pieces Bay leaves
- 0.5 teaspoon Chili flakes (optional)
Instructions
Peel the small onions by trimming the root end and blanching them in boiling water for 1 minute, then plunging into cold water. The skins should easily slide off.
Place the peeled onions in a bowl and sprinkle with sea salt. Toss to coat and let sit for 12–24 hours in the fridge to draw out moisture.
Rinse the onions thoroughly under cold water to remove excess salt, then pat dry with a clean kitchen towel.
In a saucepan, combine the malt vinegar, brown sugar, black peppercorns, mustard seeds, bay leaves, and chili flakes (if using). Heat over medium heat until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and let cool slightly.
Pack the onions tightly into sterilized glass jars, leaving about 1–2 cm (1/2 inch) of headspace at the top.
Pour the warm spiced vinegar over the onions, ensuring they are completely submerged. Use a clean spoon to release any trapped air bubbles, and add more vinegar if needed.
Seal the jars with sterilized lids and store in a cool, dark place for at least 2 weeks to allow the flavors to develop. Refrigerate after opening.
Serve alongside charcuterie, ploughman's lunches, or as a tangy snack on their own.
Nutrition Facts
Calories |
51 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 7.3 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 102 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.
