English Pickled Onions – Culinary Ginger

English Pickled Onions are a national treasure in the UK, loved for their crunchy texture and bold, tangy, slightly sweet flavour. Small onions (pearl onions) are pickled in malt vinegar with pickling spices such as coriander seeds, mustard seeds, and bay leaves.

Ingredients

• Pearl onions, pickled onions or shallots
• Salt
• malt vinegar
• Sugar
• Coriander seeds
• Mustard seeds
• black pepper
• Ground ginger
• Bay leaf

This is one of my oldest (and most popular) British recipes, first posted in 2015. I’ve recently updated some of the text and added more preparation details along with a step-by-step video in the recipe.

Ask anyone in the UK about their favorite British snack, and they’ll probably say pickled onions! And one of my favorites growing up. It’s so popular, we even have pickled onion flavored chips/potato chips. You’ll also find it enjoyed in Australia and New Zealand.

How do you serve British pickled onions?

Straight from the jar, in a British pub with Plowman’s Lunch (a British charcuterie board containing cheese, cold meats, bread, pickled onions, pickles and assorted raw vegetables pictured below), in sandwiches, with a cheese plate, or as a garnish for pork pie, fish and chips.

Using malt vinegar for pickling

Malt vinegar has a unique and rich taste that is sharp, not too sweet, and earthy, made from malted barley. It is less sharp than white vinegar and has a deeper, almost caramel-like undertone that adds great flavor to peeled onions.

Make malt vinegar

The process involves the fermentation of sugars in malt grains, which are first converted into alcohol and then into acetic acid through a second fermentation.

You may know malt vinegar as a popular condiment used on fish and chips. It is available in most US grocery stores and UK specialty stores.

Marinate the onions before marinating

Whether you plan to store your pickled onions long-term using the canning process or not, it’s important to let the onions sit overnight covered only in salt (not brine). This process removes excess moisture from the onions and creates an environment that inhibits the growth of bacteria and mold, which need moisture to thrive. Additionally, it helps the onions retain their crunch and absorb the pickling solution more effectively. Salting is an important step in preventing the formation of bacteria.

Canning and pickling whole pickled onions

This method does not make the pickled onions last longer. To preserve them safely, you need to treat the jars in a suitable water bath after sealing. This recipe is for quick, refrigerated pickled onions that will be ready in about four weeks.

The jars shown in my photos are for presentation only — not intended for canning or long-term storage. To sterilize jars, place a round wire rack in the bottom of a large stockpot (or canning pot). This will keep the jars away from heat and help prevent them from breaking. Fill the pot with water so that it covers the jars by about 1 to 2 inches (2.5 to 5 cm). Bring water to a boil, carefully place jars with tongs, cover with lids, and boil for 10 minutes. Boil the caps in a separate pan for at least 5 minutes. Carefully remove the jar using tongs. Place it upside down on a clean towel to dry.

The recipe fills a 2-12 ounce (340 gram) jar OR a 1-24 ounce (680 gram) jar.

How to make British style pickled onions

1. Peel the onion. Put it in a large heat-resistant bowl then pour hot water, let it cool. They will peel off easily by rubbing the skin in water.
2. Rinse the onions well and dry. Add the onions to a clean, sterilized jar.
3. To a saucepan add vinegar, sugar, coriander, mustard seeds, pepper, ground ginger and bay leaves.
4. Heat over medium heat, until the sugar dissolves. You can tell it’s dissolved if you don’t feel the crystals when you stir it. Heat for just a few minutes to dissolve the sugar. DO NOT BOIL or inhale hot vinegar fumes. Remove from heat and cool to room temperature. If you add very hot liquid, the onions will cook and not be crispy.
5. Pour the vinegar over the onions (until completely submerged), cover and cover tightly with your hand.
6. Store in the refrigerator for 3 to 4 weeks before eating. Then store in the refrigerator for up to 3 months.

If you’ve made my English Pickled Onions, please leave a star rating on the recipe. You can also leave a comment or ask a question below.