Traditional English Pickled Onion Recipes

EASY AND TRADITIONAL BRITISH PUB STYLE PICKLED ONIONS

I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do!

Provided by French Tart

Categories Onions

Time P1m14DT15m

Yield 1 Large Jar Pickled Onions

Number Of Ingredients 3

Easy and Traditional British Pub Style Pickled Onions image

Steps:

Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.).
Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.
Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.
Add some extra vinegar if there is not quite enough.
Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.
Brining Notes:.
You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days.
Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.

Nutrition Facts : Calories 533.3, Fat 0.7, SaturatedFat 0.2, Sodium 63.4, Carbohydrate 98.5, Fiber 12.7, Sugar 41.8, Protein 8.3

Ingredients

2 lbs pickling onions, peeled
1 1/2 pints malt vinegar or 1 1/2 pints pickling vinegar
2 tablespoons ready-mixed pickling spices (OR 2 tablespoons of your your own mix using -- green, white and black peppercorns, coriander seeds,)

ENGLISH PUB-STYLE PICKLED ONIONS

This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.

Provided by Millereg

Categories Lunch/Snacks

Time P1m4D

Yield 1 1/2 pounds, 24 serving(s)

Number Of Ingredients 9

English Pub-Style Pickled Onions image

Steps:

In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
Let them stand 8 to 12 hours.
Drain the onions, and peel them; return them to the bowl.
Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
Let them stand 2 days.
In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
Drain and rinse the onions, and drain them well again.
In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
Cover them with the cooled, sweetened vinegar.
Cover the jar with a nonreactive cap, preferably all plastic.
Refrigerate the jar for at least 1 month before eating the onions.
They will keep for at least 6 months.

Ingredients

1/2 cup pickling salt
2 quarts water
1 1/2 lbs pearl onions or 1 1/2 lbs shallots
2 tablespoons brown sugar
2 cups malt vinegar
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon hot pepper flakes
1 bay leaf, crumbled

PICKLED ONIONS

A tangy and easy little condiment to spice up any dish.

Provided by Bobi

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 1h

Yield 6

Number Of Ingredients 5

Pickled Onions image

Steps:

Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g

Ingredients

1 red onion, finely chopped
½ cup red wine vinegar
3 tablespoons distilled white vinegar
1 ½ tablespoons salt
2 teaspoons white sugar

PICKLED ONIONS

Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats

Provided by Sarah Cook

Categories Buffet, Condiment

Time 20m

Yield Makes 2 large jars

Number Of Ingredients 4

Pickled onions image

Steps:

Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

Nutrition Facts : Calories 37 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.5 grams protein, Sodium 0.3 milligram of sodium

Ingredients

500g small shallot
50g salt
500ml malt vinegar
200g clear honey

More about "traditional english pickled onion recipes"

PICKLED ONIONS (ENGLISH PUB STYLE) - THE DARING GOURMET

Web 2019-01-18 Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the …
From daringgourmet.com
5/5 (31)
Total Time 35 mins
Category Appetizer, Snack
Calories 28 per serving

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.

Traditional English Pickled Onion Recipes

EASY AND TRADITIONAL BRITISH PUB STYLE PICKLED ONIONS

ENGLISH PUB-STYLE PICKLED ONIONS

PICKLED ONIONS

A tangy and easy little condiment to spice up any dish.

PICKLED ONIONS

Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats

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