📝 About This Recipe
A quintessential British pub staple, these crunchy, punchy pickled onions are the ultimate accompaniment to a ploughman’s lunch or a sharp cheddar cheese board. Unlike quick-pickled red onions, these use traditional small silverskin or pickling onions preserved in a spiced, dark malt vinegar brine for a deep, savory tang. They are crisp, acidic, and carry a nostalgic warmth from classic pickling spices that develops beautifully over time.
🥗 Ingredients
The Onions
- 1.5 kg Pickling onions or shallots (small, firm, and uniform in size)
- 100 g Fine sea salt (for dry-brining to ensure crunch)
The Spiced Vinegar Brine
- 1 liter Malt vinegar (high quality, at least 5% acidity)
- 150 g Light brown sugar (to balance the harshness of the vinegar)
- 1 tablespoon Whole black peppercorns
- 1 tablespoon Yellow mustard seeds
- 6-8 pieces Whole cloves
- 1 teaspoon Allspice berries (whole)
- 2-3 pieces Dried bird's eye chilies (optional, for a subtle heat)
- 3 pieces Bay leaves (fresh or dried)
- 1 inch Ginger (sliced into thin rounds)
👨🍳 Instructions
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1
Top and tail the onions by cutting off the root and the stem ends with a sharp paring knife, being careful not to cut too deep into the flesh.
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2
Place the onions in a large bowl and cover with boiling water. Let them sit for 5 minutes; this softens the skins, making them much easier to peel.
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3
Drain the onions and peel away the papery skins. Pat the peeled onions completely dry with a clean kitchen towel.
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4
Place the peeled onions back into a dry bowl and sprinkle over the 100g of salt. Toss well to coat, cover, and leave at room temperature for 24 hours. This draws out excess moisture to ensure the onions remain crunchy.
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5
The next day, prepare the pickling liquid. In a large stainless steel saucepan, combine the malt vinegar, brown sugar, peppercorns, mustard seeds, cloves, allspice, chilies, bay leaves, and ginger.
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6
Bring the vinegar mixture to a gentle simmer over medium heat, stirring until the sugar has completely dissolved. Do not let it reach a rolling boil; a gentle 5-minute simmer is enough to infuse the spices.
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7
Remove the vinegar from the heat and allow it to cool completely. This is crucial for keeping the onions crisp; hot vinegar will cook them and make them soft.
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8
Rinse the salted onions thoroughly under cold running water to remove all traces of salt, then dry them very well with paper towels.
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9
Sterilize your glass jars by washing them in hot soapy water and placing them in a 110°C (230°F) oven for 15 minutes.
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10
Pack the dry onions tightly into the sterilized jars, leaving about 2cm of headspace at the top.
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11
Pour the cooled spiced vinegar over the onions, ensuring they are completely submerged. Distribute the spices from the pot evenly among the jars.
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12
Seal the jars with plastic-lined lids (vinegar can corrode bare metal). Store in a cool, dark place for at least 4 weeks before opening to allow the flavors to mellow and penetrate the onions.
💡 Chef's Tips
The 24-hour salting process is the secret to a 'crunchy' onion; never skip this step. Always use malt vinegar for an authentic British flavor, but ensure it has at least 5% acidity for safe preservation. If you prefer a sweeter onion, you can increase the brown sugar to 200g, but the traditional version is quite sharp. Ensure the onions are bone-dry before adding the vinegar; any residual water can dilute the acid and lead to spoilage. Avoid using copper or aluminum pans when boiling vinegar, as they react with the acid and create a metallic taste.
🍽️ Serving Suggestions
Serve alongside a thick wedge of sharp English Cheddar or Stilton cheese. An essential component of a 'Ploughman’s Lunch' with crusty bread, cold ham, and salted butter. Roughly chop and add to a homemade tartare sauce for an extra zingy kick. Enjoy as a classic pub snack paired with a pint of British Ale or a crisp dry cider. Serve with traditional fish and chips to cut through the richness of the fried batter.