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Traditional English pickled onions

Homemade Traditional English Pickled Onions

An easy recipe for making your own pickled onions, perfect with cheese, cold meats etc.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course pickles
Cuisine British
Calories 462 kcal


  • 500 g shallots pickling onions or small shallots
  • 1/4 cup salt
  • 300 ml malt vinegar
  • 1/2 tbsp sugar
  • 1 dried chilli
  • 1/2 tsp mustard seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp allspice berries
  • 1/2 tsp black peppercorns
  • 1 bay leaf


  • Peel the onions by topping and tailing them with a sharp knife and submerging in boiling water for 5 minutes, the skins will come off easier with less tears
  • Put them in a bowl with the salt and enough water to cover. Weight them down with a small plate so they are completely submerged and set aside in this 'brine' for 24 hours
  • Heat the vinegar and all other ingredients to a simmer for 10 minutes
  • Remove from heat and leave over night to infuse
  • Drain and dry the onions and pack into a sterilised jar.
  • Pour over the vinegar and spices
  • Pop on a lid and leave in a cupboard for 4 weeks to mature before using


Perfect for a ploughman's lunch, with a cheeseboard, in sandwiches, salads and so much more


Calories: 462kcalCarbohydrates: 95gProtein: 13gFat: 2gSaturated Fat: 1gSodium: 28363mgPotassium: 1771mgFiber: 18gSugar: 46gVitamin A: 184IUVitamin C: 41mgCalcium: 259mgIron: 7mg
Keyword onions, pickled onions
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