English Pickled Onions (Pub Style)
User Reviews
5
English Pickled Onions (Pub Style)
Description
This recipe for English Pickled Onions involves peeling small onions after a brief hot water soak, then salting them overnight to draw moisture and maintain crisp texture. The onions are rinsed and packed into sterilized jars.
The pickling brine combines malt vinegar with sugar, honey, and whole spices including coriander seeds, mustard seeds, black peppercorns, allspice berries, cloves, and bay leaves. This brine is boiled to dissolve sugar and then poured hot over the onions and spices in jars, creating a flavorful acidic marinade.
The jars develop flavor over time at room temperature during a maturation period lasting a few weeks, after which they should be refrigerated. The process preserves some crunch, which is a signature characteristic of pub-style pickled onions, although longer canning for shelf stability reduces this texture.
These onions can be enjoyed as a condiment or side for savory dishes, adding a punch of vinegar and spices with crunchy texture. Cooling and sealing with hot vinegar obviates the need for water-bath canning unless extended storage is desired at the expense of crunch.
Ingredients
- 2 pounds onion small boiler onions or larger pearl onions
- 1 1/2 tablespoons salt
- 3 cups malt vinegar quality, real
- 2 tablespoons honey
- 1/2 cup granulated sugar
- 1 teaspoon coriander seeds whole
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns whole
- 2 allspice berries
- 2 clove whole
- 2 bay leaf
Instructions
- To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly.
- To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved.
- While the brine is simmering, pack the onions into sterilized mason/Kilner jars (plan on using either 4 pint sized jars or 2 quart sized jars). Pour the hot brine over the onions (I pour it through a sieve to collect the spices) and then distribute the spices among the jars. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth. Place the canning lids on the jars (or rubber rings if using) and screw/snap shut while hot to create a vacuum seal. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavor. Once opened store them in the fridge where they will keep for 3+ months.
- If canning the onions via boiling water bath for long-term storage (note: they will lost much of their crunchiness): Pack the jars as described above and wipe the rims. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart in blog post for higher altitudes).Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.
Notes
- Salting onions overnight at room temperature helps retain crunch; do not exceed about 14 hours to prevent texture loss.
- The pickled onions mature over several weeks at room temperature before use and should be refrigerated after opening to maintain quality.
- Water bath canning extends shelf life but softens the onions, reducing their characteristic crunch.
- Use sterilized jars and pour hot vinegar brine over onions to create a natural vacuum seal during cooling for short-term storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 28kcal | 1% |
| Carbohydrates | 5g | 2% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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