How to Make Old‑Fashioned Pickled Onions
The BEST crunchy, spicy British pub‑style pickled onions (using malt vinegar)
Traditional British pickled onions are a proper autumn classic — crunchy, spicy and full of flavour. This old‑fashioned family recipe is the easiest way to make real pub‑style pickled onions at home, with no boiling vinegar and no complicated brining.
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Seasonal note: Pickling onions are only available in the UK from September to December, which is why traditional British pickled onions are an autumn and Christmas staple. They’re perfect for cheese boards, pork pies, Boxing Day buffets, Ploughman’s lunches and pub‑style snacks.
If you’re planning your Christmas or autumn table, you might also like my Braised Red Cabbage — another classic British side that goes perfectly with pickled onions.
The photo above was taken as soon as the lid went on — the onions will darken over the next few weeks as the malt vinegar works its magic.
This recipe is how my mum makes her old‑fashioned pickled onions, and how her mum made them before her. No boiling vinegar, no faff, no brining in water — just proper crunchy British pub‑style pickled onions every single year.
Americans and Canadians seem to favour sliced red pickled onions, but honestly… they don’t know what they’re missing. Whole, crunchy, spicy British pickled onions are on another level!
I once tried pickling shallots — oh my goodness, never again. Far too sweet and completely wrong for proper pickled onions. 😨
Why This Recipe Works
✔ No brining in water — keeps the onions naturally crunchy instead of soft.
✔ Malt vinegar — the traditional British choice for deep flavour and proper pub‑style colour.
✔ Whole spices — add heat, warmth and complexity without overpowering the onions.
✔ Simple, old‑fashioned method — no boiling vinegar, no fuss, just a reliable family recipe that works every single year.
✔ Perfect for Christmas — make them in autumn and they’ll be ready just in time for festive cheese boards and Boxing Day snacks.
When Are Pickled Onions Ready?
Leave them at least 4–6 weeks. I make mine in early October and don’t open a jar until Christmas. By then they’re perfect.
Do You Need to Brine Onions First?
No. My mum has never brined onions in water, nor boiled the vinegar, and they always turn out crunchy and perfect.
Brining in water can make onions soft. Brining in salt (dry brine) overnight is optional, but we’ve never bothered — and our onions stay crunchy for months.
Why Do Pickled Onions Go Soft?
Usually because:
- You brined them in water
- Your jars weren’t properly sterilised
- The jars weren’t airtight
Soft pickled onions are a tragedy — avoid at all costs!
About Pickled Onions
Pickled onions contain many of the nutrients found in ordinary onions. Studies show onions can help raise beneficial cholesterol (HDL), lower blood pressure and prevent clots. Who knew?
How Long Do Pickled Onions Last?
Months, but not years. As long as your jars are sterilised and airtight. Once opened, keep them in the fridge.
What Jars Should I Use?
You don’t need fancy jars — although Kilner jars are lovely. Any airtight jar will do.
If using an old coffee jar, sterilise it, fill it, then place a folded piece of cling film over the top before screwing the lid on. This creates an extra seal.
How to Sterilise Jars
Wash jars in hot soapy water, rinse well, then place in a preheated oven at 150°C / Fan 130°C / Gas 2 for 15 minutes. Allow to cool completely.
Sterilise Lids and Seals
Place lids and seals in cold water, bring to the boil, boil for 5 minutes, then remove with tongs and leave to dry.
What Vinegar Should You Use?
You can use Sherry Vinegar (Delia’s favourite), White Wine Vinegar or Distilled Malt Vinegar.
But for proper British pub‑style pickled onions, Sarson’s Malt Vinegar is the traditional choice. It’s far cheaper in supermarkets than on Amazon!
Sarson’s Pickling Vinegar is lighter and already spiced — but I prefer adding my own spices, just like my mum.
Where Can I Buy Pickling Onions?
Farm shops often have them. Supermarkets like Waitrose and Morrisons usually stock them in September and October.
How Many Onions Do You Need?
I bought a 5kg bag — that's a LOT of onions!
Mine made 6 × 500ml jars and 3 × 1‑litre jars, but it depends on onion size.
What Is Pickling Spice?
A mixture of whole spices: coriander seeds, mustard seeds, chilli flakes, allspice, ginger, peppercorns, cloves and crushed bay leaves.
You can buy pickling spice in any good supermarket.
I add a whole dried red chilli (or two!) to each jar for extra heat.
How Much Pickling Spice?
2 tablespoons per 500ml jar.
How Much Vinegar?
250ml malt vinegar per 500ml jar, plus optional dried chillies.
If you like pickles, you might also enjoy my recipe for Homemade Piccalilli.
How to Make Pickled Onions CRUNCHY
Crunch comes from:
- Using malt vinegar
- Not brining in water
- Using whole spices
- Keeping jars airtight
Happy pickling 😀
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Homemade Pickled Onions
Easy old‑fashioned British pub‑style pickled onions. Crunchy, spicy and perfect for autumn and Christmas cheese boards.
Ingredients
- Pickling onions
- Malt vinegar
- Pickling spice
- Dried red chillies (optional)
Instructions
- Peel the pickling onions and sterilise your jars, lids and seals.
- Add 1 tablespoon of pickling spice to a 500ml jar, then fill the jar halfway with onions. Add another tablespoon of pickling spice.
- Fill the jar to the top with onions and add a final tablespoon of pickling spice.
- Pour malt vinegar into the jar until the onions are completely covered. Seal the jar tightly.
- Leave the jars for at least 6 weeks before opening.
Notes
Quantities per Jar Size
You will need approximately 250ml malt vinegar and 2 tablespoons of pickling spice for every 500ml jar.
Optional Heat: Add 1–2 dried red chillies to each jar for extra heat.
Prep Time: 30 minutes (varies depending on quantity)
Prep time will vary depending on how many onions you peel and how many jars you sterilise.
Sterilise the Jars
Wash the jars thoroughly in hot, soapy water and rinse well.
Place the jars upright on a foil‑lined tray and heat in a preheated oven at 150°C / Fan 130°C / Gas 2 for 15 minutes.
Allow the jars to cool completely before filling.
Sterilise Seals and Lids
Wash lids and seals in hot soapy water and rinse well.
Place them in a saucepan of cold water, bring to the boil, and boil for 5 minutes.
Remove with tongs and place on a clean surface to dry.
Hi Jan! Real North American Pickled Onions are much the same as yours, using small pearl onions. Peeled, popped into jars, covered with a hot vinegar mix containing pickling spices, some sugar and often turmeric for colour. These will then be processed in a hot water bath for safety. The red ones you see on a lot of blogs these days are the exception not the rule! Your onions look lovely! I have to say British pickled onions are an acquired taste I have found! Very sharp, but crisp and lovely! Gorgeous photos!
ReplyDeleteMarie - I didn't know about North American pickled onions.
DeleteThank you, I'm really trying to get better photos these days!
i made these for all the family this christmas. They all loved them. Thanks for the advice. Neil in Salford.
ReplyDeleteThat’s good to hear, thank you letting me know!
DeleteHi Jan, is the pickling spice you use ground or whole seeds,etc. I have only found ungroung here in New Zealand
ReplyDeleteHi From NZ, always use whole spices, as shown in the picture. Happy pickling!
Delete