Traditional English Pickled Onions

Traditional English Pickled Onions

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"Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating."
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1 d 35 m servings 28 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1757 mg
  • 70%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
  2. Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along 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 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 they are 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.


  • Tip
  • To peel the onions, trim off the root end but leave the onion layers attached. Cut a thin slice from the tops and place onions in a non-reactive bowl then cover with boiling water. Leave to stand for 4 minutes, then drain. Skins should be easier to peel with a sharp knife.


  1. 6 Ratings

Most helpful positive review

These are terrific! My husband and I love them. I made them exactly as indicated. Thanks for sharing this recipe.

Most helpful critical review

Did not like these at all. Will not make again. Sorry

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Most positive
Least positive

Did not like these at all. Will not make again. Sorry

These are terrific! My husband and I love them. I made them exactly as indicated. Thanks for sharing this recipe.

Honestly, laziness crept in, and I used frozen pearl onions for this recipe rather peeling all of those little bitty onions. Wasn't sure about what to do with them after I poured the pickling l...

it needs sugar, add about a cup and it makes all the difference. Is really good on buttered bread. I also did not remove the pickling spice I enjoy the little bits of spice

These are a pain in the butt to do But oh so worth the work and now I wished I'd done a dozen jars cause I'm out and need to make more the malt vinegar and hot pepper flakes mix together so nice...

Love them. Just like the ones we had growing up. Doing them for a second year. Great with hamburgers. - Jackie

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