As an Amazon Associate I earn from qualifying purchases. Practically a British institution, it’s hard to imagine life in Great Britain without pickled onions! Easy to make and irresistibly tasty, you’ll want to make a double batch while you’re at it! Pickled sweet banana peppers pudding, English Pickled Onions are practically a British institution.
Also a traditional pub classic, something you used to see walking into at British pub is a dark jar of these pickled onions sitting on the counter at the bar, a popular snack during cocktail hour. What really sets English Pickled Onions apart from other pickled onions is the use of malt vinegar as the brine base. Do not substitute with red wine vinegar, white vinegar, apple cider vinegar or any other vinegar. If it’s British pub-style pickled onions you’re after, malt vinegar is an absolute, non-negotiable must. English pub-style pickled onions are very easy to make but they require some patience. But we can assure you that the peeling and waiting pays off in the end. For those interested in canning them via the boiling water bath method for long-term storage I’ve provided those instructions, but know that there’s a significant tradeoff: They will store longer, yes.
If you ever tried these in the UK you’ll understand the love affair with pub-style English pickled onions. And if you want to make an ex-pat really happy, make them a gift of these homemade pickled onions, a taste of home. The store-bought ones in speciality British stores not only come with a hefty price tag, these homemade ones taste even better! 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. To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved. 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. IF YOU’RE CANNING THE PICKLED ONIONS VIA BOILING WATER BATH: Again, you’re going to lose much of the crunchiness of the onions. Place the lids on the jars and screw them on.
Process them in a boiling water bath canner. 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. Recommended process time for Pickled Pearl Onions in a boiling-water canner. Don’t let them sit longer than 14 hours or so or the amount of “crunch” will be compromised. Pack the jars as described above and wipe the rims.
