|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||2%|
|Total Sugars 7g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This old-fashioned pickled onion recipe is truly a national treasure in Great Britain. The onions appear alongside fish and chips, on a Ploughman's Lunch, with savory pies, and just about every dish where they can. You can buy any of the hundreds of commercial varieties groaning on the supermarket shelves, but nothing beats a jar of homemade pickled onions.
Click Play to See This Pickled Onions Recipe Come Together
We will not pretend that, though easy to make, the process of pickling onions isn't quite tedious. So put the radio on or prop the iPad up and catch a little music while you are doing it. You will soon discover that pickled onions are so worth the effort, and you can lighten the load and save yourself hours if you read the note about peeling onions at the start of the recipe.
Tiny pickling or button onions are mainly available in the autumn and if prepared and stored early enough will be perfect for Boxing Day to eat with cold meats or pork pie. Some say Christmas is never the same without them. Also, they will keep almost year-round on a pantry shelf with no need to refrigerate.
"These sour-sweet whole pickled onions are wonderful on a cheese tray with strong cheeses like aged cheddar and blue cheese. I advise using onions no more than 2-inches in diameter. You can also use Cipollini onions when in season, or quarter the onions if necessary." —Danielle Centoni
2 1/4 pounds (1 kilogram) pickling onions, peeled (see note below)
1 1/2 tablespoons (25 grams) table salt
35 ounces malt vinegar
6 ounces sugar
1 teaspoon coriander seeds
1 teaspoon mustard seed
1 teaspoon black peppercorns
1 teaspoon dried chili flakes
Gather the ingredients.
Sprinkle the salt over the dry, peeled onions.
Stir to make sure the salt is distributed. Cover, refrigerated overnight (do not leave longer than overnight if you want your onions to be crisp).
When ready, rinse the onions and dry with kitchen or paper towels.
Place the malt vinegar, sugar, coriander seeds, mustard seeds, black peppercorns, and dried chili flakes in a large stainless steel pot.
Heat on medium to dissolve the sugar, but do not boil.
Pack the onions into clean, sterilized jars (about two wide-mouth, quart-size canning jars, or smaller jars, if desired).
Pour the vinegar-spice liquid over the onions to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
Seal the jars and let cool. Store refrigerated. The onions will be ready to eat after about one month.
The Easy Way to Peel Pickling Onions
Peeling pickling onions is fiddly and time-consuming. To speed up the process, cut off the top and tail of the onions.
Then place the onions in a large heatproof bowl and pour boiling water over to cover.
Drain the water after 10 minutes, and presto, the skins will just rub right off.
Do not leave in the water too long or the onions will start to go mushy when you preserve them. Dry the onions with a kitchen towel or paper towels. Proceed with pickling.
- The onions will be ready to eat after about one month, though they will be better if kept for two.
- The jars can be processed and canned so that refrigeration is unnecessary. Refrigerate after the jars are opened.