Laings English Pickled Onions Copycat
Recreate the nostalgic charm of classic British pub fare with this irresistible **Laings English Pickled Onions Copycat** recipe. Perfectly crisp pearl onions are brined overnight to enhance their snap before being bathed in a tangy, aromatic pickling solution made with a blend of **white vinegar, malt vinegar, and warming spices** like mustard seeds, allspice, and chili flakes. A touch of **brown sugar** balances the sharpness for a perfectly rounded flavor. This recipe is a true homage to traditional English pickled onions, ideal for pairing with a ploughman’s lunch, charcuterie boards, or even as a sharp, crunchy garnish on your favorite dishes. With step-by-step instructions and a two-week maturing period, you'll achieve authentic, pub-style pickled onions that’ll keep for up to six months, giving you plenty of time to enjoy their bold, zesty goodness.
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Recipe Information
Ingredients
- 500 grams small pearl onions
- 40 grams coarse salt
- 500 milliliters white vinegar
- 250 milliliters malt vinegar
- 50 grams brown sugar
- 1 tablespoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 0.5 teaspoons dried chili flakes
- 2 bay leaves
- 0.5 teaspoons ground allspice
- 1 liter water
Instructions
Peel the pearl onions by trimming a small amount off the root end, blanching them in boiling water for 1 minute, then plunging into ice water; the skins should now slip off easily.
Place the peeled onions in a large bowl. Dissolve the coarse salt in 1 liter of water to create a brine. Pour the brine over the onions, ensuring they are fully submerged. Cover the bowl and let the onions soak in the brine overnight (8–12 hours).
After soaking, drain the onions and rinse them thoroughly under cold running water to remove excess salt. Set them aside to drain further while preparing the pickling solution.
In a large saucepan, combine the white vinegar, malt vinegar, and brown sugar. Heat gently over medium heat, stirring until the sugar dissolves.
Add the mustard seeds, black peppercorns, dried chili flakes, bay leaves, and ground allspice to the vinegar mixture. Bring the solution to a gentle simmer and cook for 5 minutes to allow the spices to infuse.
While the pickling solution is simmering, sterilize your jars by washing them in warm, soapy water, then placing them in a preheated oven at 120°C (250°F) for 15 minutes. Boil the lids separately in water for 10 minutes.
Pack the drained onions tightly into the hot sterilized jars, leaving about 1 cm (1/2 inch) of headspace at the top.
Carefully pour the hot pickling liquid and spices over the onions, ensuring they are fully submerged. Use a clean utensil to remove any air bubbles, and top up with additional liquid if necessary.
Seal the jars with the sterilized lids and allow them to cool to room temperature. Once cooled, refrigerate or store in a cool, dark place to mature.
Allow the pickled onions to mature for at least 2 weeks before eating to allow the flavors to develop. The pickled onions can be stored for up to 6 months if properly sealed.
Nutrition Facts
Calories |
50 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.4 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 111 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.
