Traditional English Pickled Onions

Name: Traditional English Pickled Onions
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 32 servings
Cuisine: British
Ingredients: 2 whole Dried Bay Leaves; 2 whole Dried Chile Peppers; 1 whole Garlic; 3 cups Malt Vinegar; 2.25 lb Pearl Onion; 1 tbsp Pickling Spice; 0.5 cup Salt

Side Dish 🥗Snack 🍿 British Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Whole30 Anti-Inflammatory Paleo 🦴Halal 🕌Kosher ✡️Clean Eating Pescatarian 🐟

Traditional English Pickled Onions bring sharp, tangy bite and gentle warmth from bay, pickling spices, and a whisper of chile. After a proper cure, they turn crisp and intensely flavorful—perfect alongside cold cuts, cheddar, and crusty bread for a pub-style spread or holiday board.

Prep25 mins
Cook10 mins
Serves32
DifficultyMedium

1

Place the peeled onions in a glass or ceramic bowl and cover them with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil to dissolve the salt, then let it cool slightly and pour it back over the onions. Cover the bowl with a heavy plate to keep all the onions submerged. Leave the onions to stand for 24 hours.
2

Measure the vinegar into a saucepan. Tie the pickling spice in a cloth and add it to the vinegar with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
3

Rinse the onions and pat them dry. Add them to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool, dark place for at least 6 weeks before opening.