It’s that time of year when it’s starting to get cold and the shops are filling up their seasonal shelves in preparation for the big C-word! It’s far too early for me to thinking about when ole St Nick gets here, but one thing I MUST do at this time of year is my pickled onions.
We love these sharp little onions in this house… They are an essential accompaniment to any buffet or sandwich in winter and every year I make more and more as I attempt to ensure I have enough to last through to the next year. I’ve not got it right yet, we always run out.
Anyway, over the last few years I’ve been perfecting my method and I think I have it just about worked out; I thought some of you might like me to share it so you can enjoy them over the festive period too.
A quick word about vinegar; you could buy plain vinegar and spice it up yourself with bay leaves, peppercorns, chillies etc but I don’t bother. I much prefer the traditional Sarson’s Pickling Vinegar for two reasons:
- It’s what my mum always used so nothing else would feel ‘right’.
- It contains a higher than usual acidity at 6% (other vinegars tend to be about 5%). Inevitably, some of the liquid transfers from the onions into the vinegar solution. The high acidity means the product won’t spoil when this happens.
When it comes to salting your onions, there are two schools of thought. Some will tell you to dry salt them, but I much prefer brining. I’ve tried both ways and find brining gives the best crunch.
Of course, I always use good quality jars for my onions and at the moment I LOVE jars from Ball Preserving UK. There’s nothing worse than a cheap jar leaking vinegar all over the cupboards!
Pickled Onions
A family tradition, these must be eaten at Christmas! I have not included amounts in this recipe as it will vary depending on how many jars you want to make.
Ingredients
- Baby/pickling onions
- Sarson's pickling vinegar
- Table Salt
Instructions
1. To aid the peeling of the onions, put them in a bowl and pour boiling water over them. Wait for 20 secs, then pour away the hot water and replace with cold. Top and tail the onions and then slip off the outer skin.2. Place the onions in a large bowl and completely cover with a brining solution made from 75g salt to every 1l of water. Weigh down the top of the onions with a plate, to stop them floating and bobbing their tops out of the water. Leave for 24 hours.3. Pour away the brine and wash the onions very well with plenty of cold water. Pot into hot, sterilised jars and fill to the top with vinegar.4. DO NOT OPEN for at least 2 weeks. These babies need time to mature. Best after at least 2 months but they will keep for up to a year.
Check out my Pinterest for more Perfectly Preserved Pickles...!
I have a funny relationship with pickled onions, generally not a fan unless they appear in a Martini when I LOVE them or when they are roasted, and I ADORE them… I'd probably love them if I made my own, so thanks for this, I may just give it a bash!
How have I never heard of roasted pickled onions?! Sounds like something I MUST try… Look forward to seeing your jars of onions if you do make some. I'm sure Fanny would have been a dab hand at preserving?!
Beautiful photos! Your site is looking really great too! Love the makeover.
Thanks 😀
Oh yum I love pickled onions. Next time you are up………..
Ha, I'm sure the airline would love me bringing a jar of pickled onions onto the flight! Almost worth it just to see their faces 🙂
Does the sarsons pickling vinegar need to be heated or is it poured over cold? Thanks
Great easy recipe! I've been researching a whole range of options for pickling onions ready for Christmas so I'm glad I found this!
That is really interesting that Sarson's pickling vinegar is more acidic. I fancy making a jar right now.
Awww I wish Christmas wasn't over I love a good pickled onion but we've run out…perhaps I'll have to make another jar! Thanks for the tips
I love pickled onions and have never made my own – must do it now, these look great
This is one thing i've never made before, but really must as I love them and so do my family! I imagine i'd be very popular indeed if I knocked out a batch of these little lovelies!
I've pickled plenty of cucumbers in my time, but oddly, I've never pickled an onion. I think it's all the peeling that's put me off. I'll have to give them a bash next time I get the pickling jars out!
I've never pickled anything which is daft as it's so easy and my hubby would love these!
It would never have occured to me to make my own pickled onions but I do have a huge number of jars knocking about! Great post!
I've been searching everywhere for my husband's favourite Spicy Pickled Onions but they appear to be out of production – Just been inspired by your post to make my own! Thanks. ps Just read your first comment, I have NEVER had a martini with a pickled onion in. I've never lived!
I had no idea people actually pickle them at home!! They sound like such a great addition to any dinner!
Fab photos Kevin. My aunt makes these every year, so we are well provided for.
Ah I do love pickled onions! Great photos too. x
My parents love pickled onions, this would go down a treat as a gift for them!
I adore pickled onions and I would happily eat them out of the jar. I am going to try making them myself!
When k was in Italy, the variation on these is that they're grilled pickled onions. They were absolutely devine!
Nothing like home made pickled onions just like mother used to make, I’ve just prepared a batch for Christmas.
Me too Ena, used to watch dad crying peeling loads..now my husband cries, as I never shed a tear…..I do tend to polish off one kilner jar into week 3 along with my pickled eggs in white vinegar..and then always end up making more…am salivating at the thought ov ghose bad boys in the back of my kitchen cupboard now…Hmmmmmm
Had to add this comment which initially came from my local greengrocer (aka …the pickle sack provider)…he says there is a much easier way of preparing pickles.
Fill the kitchen sink with skin-on onions
Pour boiling water to cover
Leave for 5-15 minutes
Cut ends off
Pickles should pop out uninjured
Jar, season,add the vinegar
Seal & date
No way could pickles be this easy….could they?? ?
Just about to start this year’s batch. Got a few shallots to do first, then the onions . I always do loads in the run up to Christmas & they last over the winter & well into next summer. Shop bought ones can’t compare.