Pickled Onions


Would you just look at these beauties. The simple things are the best, aren’t they.

Cannot stop thinking about this jar of spiky gorgeousness we made yesterday – and how long we’re going to have to wait to try them. It’s 2 months, aaaages in other words.

This is the first time we’ve made pickled onions (I know, can hardy believe it meself, like), mostly cuz all that peeling seems like such a teary faff, never thinking to actually check a recipe for the low-down.

Well, the low-down is there’s a trick involved and the onions are easy to peel. Predictably.

The countdown begins.

1hr + overnight | makes a killa jar | very easy


You’ll need a large kilner jar or two.


750g small shallots for pickling

75g salt – table will do, chuck in a few flakes of sea salt for good measure

750ml malt vinegar

300g runny honey

1 tsp mustard seeds

10 peppercorns

How to…..

Begin with your unpeeled onions in a large saucepan or heatproof bowl, and pour a kettle of boiling water over them. Cover the pan and leave to completely cool down.

When cool, drain the liquid, trim the stalks and cut off the tops and peel. Sprinkle the salt over the onions, stir well to ensure they’re all coated. Cover the bowl again and leave overnight.

Next day, wash the onions thoroughly and pat dry. Sterilise your jar in the way your most comfortable with, and stuff the onions in so they are well packed. Throw in the mustard seeds and peppercorns.

Heat the vinegar and honey together in a  saucepan until all the honey is dissolved, do not boil. Pour the hot vinegar over the onions going right to the top, make sure there’s no air pockets amongst the onions and seal it up.

Ready in one month, much better if you can wait two.

Happy pickling!

Recipe from BBC Good Food – with the mustard seeds and peppercorns flung in, in an attempt to recreate my late uncle’s best ever pickled onions, made annually with home-grown onions – we’ll let you know how that works out for us!

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