This was my mum’s recipe for Traditional Homemade Pickled Onions, and she used to make a few jars every November for the Christmas tea table. (My recipe for Traditional Homemade Pickled Onions is at the end of this post)
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/IMG_0524.jpeg?resize=870%2C1024&ssl=1)
Christmas Gifts in a Jar
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/IMG_0523.jpeg?resize=839%2C1024&ssl=1)
The recipe I am sharing today is very poignant, as it was my mum’s recipe for Traditional Homemade Pickled Onions, and she used to make a few jars every November for the Christmas tea table. But, why only make these in November?
Well, in the UK you start to see small “pickling onions” in the greengrocers and supermarkets from October onwards, and with a view to the Christmas buffet table, and that ubiquitous cheese board, now is the time to make these pickled onions so they have time to “mature” for 6 weeks. If you make them in the first week of November, they will be wonderfully mellow but still crisp and crunchy by the time the festive period starts in earnest.
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/IMG_0521-1.jpeg?resize=980%2C965&ssl=1)
These Traditional Homemade Pickled Onions WILL keep quite happily for up to a year in the pantry, as long as it is cool and dark, but they are best eaten with 6 months. Serve these traditional pickled onions with cheese, cold meats, pork pies, ploughman’s lunch as well as with quiches, flans and salads. They are also great when served with fish and chips, in the style of a proper “Yorkshire Fish Supper”, or with egg and chips.
I also have a recipe for pickled shallots here: Christmas in a Jar – Pickled Shallots should you have problems finding small pickling onions. I’ll be sharing a list of all my other pickle recipes later on in this post, so you can choose which ones to make alongside today’s recipe for Traditional Homemade Pickled Onions.
What is Pickling Spice?
![Pickling Spices](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/spices-2548653_1920.jpg?resize=980%2C652&ssl=1)
Pickling spice is something that I grew up with, insofar as I always saw a jar or a tin of of it in my mum’s store cupboard. It’s sold my all the major supermarkets, as well as by all the leading spice and herb companies. It’s basically a melange of spices, ready mixed, which you can add to chutney, pickles and pickled vegetables etc.
Pickling spice is usually made up of the following spices, but it IS easy to make your own mixture too.
- Coriander seeds
- Mustard seeds
- Peppercorns
- Cloves
- Bay leaves
- Allspice berries
- Dried Chillies
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/PicMonkey-Collage.jpg?resize=980%2C980&ssl=1)
Step-by-Step Method for Traditional Homemade Pickled Onions
My recipe for Traditional Homemade Pickled Onions is at the end of this post.
- Put all of the unpeeled onions in a large bowl and pour boiling water over them, leave to steep in the water for 1 minute, before tipping them into a colander to drain.
- Place the onions into the bowl again and cover them with cold water now.
- Peel the skins off the onions, making a small cut at the root end to ease the skins off.
- Once all of the onions have been peeled, layer the peeled onions with the salt in a large bowl, cover them with a clean tea towel and leave them overnight or up to 24 hours in the salt.
- The following say, drain and rinse the onions thoroughly, pat them dry and pack them into some clean and sterilised jars.
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/IMG_0511.jpeg?resize=876%2C1024&ssl=1)
- Pour the pickling vinegar over the onions in the jars, including all the pickling spices, seal the jars and allow to mature for 4 weeks before serving.
- Make the spiced pickling vinegar: Pour the vinegar into a large saucepan and add the sugar and the pickling spices. Bring to the boil, then take the vinegar off the heat immediately, cover with a lid and leave to go cold and infuse for 24 hours.
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/IMG_0517.jpeg?resize=980%2C967&ssl=1)
PIN me for Later
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/IMG_0521.jpg?resize=980%2C965&ssl=1)
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/PicMonkey-Image-3.jpg?resize=512%2C1024&ssl=1)
More Pickle Recipes
![Turkey Hash Cakes and Quick Pickle](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2019/01/Turkey-Hash-Cakes-and-Quickle-Pickle-17.jpg?resize=488%2C680&ssl=1)
![Pickled Shallots](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2016/11/Pickled-Shallots-with-Mixed-Peppercorns-and-Star-Anise-in-Cider-Apple-Vinegar-4.jpg?resize=471%2C680&ssl=1)
![Quick Sweet Pickled Cucumbers](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2018/08/Quick-Sweet-Pickled-Cucumbers-14.jpg?resize=451%2C680&ssl=1)
![A Country Recipe - Winter Salad with a bacon butty](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2016/11/A-Country-Recipe-Winter-Salad-15.jpg?resize=451%2C680&ssl=1)
PIN me too….
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/PIn-1.jpg?resize=768%2C1024&ssl=1)
I hope you enjoy making this easy recipe as much I did a few weeks ago, and I’m sure all the pickled onion fans put there will love these pickled shallots as much as we do too. You can use small onions if you wish, and if you like a little heat, then you can add a couple of dried chillies to the pickling vinegar.
I’ll be back soon with more recipes, and culinary news, so do keep popping back to see what’s new. Have a wonderful week, Karen
![Traditional Homemade Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/IMG_0516.jpeg?resize=829%2C1024&ssl=1)
Notes:
- You can use a mixture of malt and red wine vinegar.
- Cider apple vinegar can also be used.
- Add some chilli flakes to the pickling spices for extra heat.
- Pack the onions into small jars, add a paper cover and some ribbon and give them away as gifts or as part of a food hamper.
- Other aromatic seeds can be used in homemade pickling spice, such as cumin, dill as well as cinnamon sticks and star anise.
Recipe for Traditional Homemade Pickled Onions
![Homemade Traditional Pickled Onions](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/11/IMG_0521.jpeg?resize=720%2C720&ssl=1)
Traditional Homemade Pickled Onions
The recipe I am sharing today is vert poignant, as it was my mum's recipe for Traditional Homemade Pickled Onions, and she made a few jars every November for the Christmas tea table. Why only make these in November? Well, in the UK you start to see small "pickling onions" in the greengrocers and supermarkets from October onwards, and with a view to the Christmas buffet table, and that ubiquitous cheese board, now is the time to make these pickled onions so they have time to "mature" for 6 weeks. If you make them in the first week of November, they will be wonderfully mellow but still crisp and crunchy by the time the festive period starts in earnest.
These Traditional Homemade Pickled Onions WILL keep quite happily for up to a year in the pantry, as long as it is cool and dark, but they are best eaten with 6 months. Serve these traditional pickled onions with cheese, cold meats, pork pies, ploughman's lunch as well as with quiches, flans and salads. They are also great when served with fish and chips, in the style of a proper "Yorkshire Fish Supper".
I also have a recipe for pickled shallots here: Christmas in a Jar – Pickled Shallots should you have problems finding small pickling onions.
Ingredients
- 1 kilo small pickling onions
- 1200ml pickling vinegar, or malt vinegar
- 50g salt
- 200g white sugar
- 6 teaspoons pickling spices, OR:
- 6 teaspoons of mixed peppercorns, coriander seeds, mustard seeds, allspice berries, and crumbled dry bay leaves
Instructions
- Put all of the unpeeled onions in a large bowl and pour boiling water over them, leave to steep in the water for 1 minute, before tipping them into a colander to drain.
- Place the onions into the bowl again and cover them with cold water now.
- Peel the skins off the onions, making a small cut at the root end to ease the skins off.
- Once all of the onions have been peeled, layer the peeled onions with the salt in a large bowl, cover them with a clean tea towel and leave them overnight or up to 24 hours in the salt.
- The following day, drain and rinse the onions thoroughly, pat them dry and pack them into some clean and sterilised jars.
- Pour the pickling vinegar over the onions in the jars, including all the pickling spices, seal the jars and allow to mature for 4 weeks before serving.
- Make the spiced pickling vinegar: Pour the vinegar into a large saucepan and add the sugar and the pickling spices. Bring to the boil, then take the vinegar off the heat immediately, cover with a lid and leave to go cold and infuse for 24 hours.
Notes
You can use a mixture of malt and red wine vinegar.
Cider apple vinegar can also be used.
Add some chilli flakes to the pickling spices for extra heat.
Pack the onions into small jars, add a paper cover and some ribbon and give them away as gifts or as part of a food hamper.
Other aromatic seeds can be used in homemade pickling spice, such as cumin, dill as well as cinnamon sticks and star anise.
Nutrition Information
Yield 4 large 250g jars Serving Size 1Amount Per Serving Calories 255Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 4850mgCarbohydrates 64gFiber 3gSugar 57gProtein 2g
sherry says
i like the look of these karen. i must give it a go. will probably have to try shallots or small white onions.
Karen Burns-Booth says
Shallots work very well too Sherry! Karen
Kim says
Is there a need to preserve the jars after maturing, or may I simply store in the fridge?
I haven’t made these before and am excited to do so, thank you! love your recipes and blog!
Kim
Karen Burns-Booth says
Hi Kim, thanks for your lovely comments there is no need to preserve the jars after maturing, simply store them on the fridge!
Karen
Kim says
This makes it so easy, thank you!
Cae Rhos says
Great recipe, I was looking for a traditional recipe and hoping the pickled onions would taste exactly like the ones my Grandma and Granddad used to make when I was little. They did ! Thanks so much for sharing your recipe . Happy memories on our table for Christmas this year.
Karen Burns-Booth says
Awwww that’s wonderful to hear Cae – thanks for letting me know! Karen
LynneWatson says
I’ve gathered all the ingredients & will be trying this recipe tomorrow, but I’d like to make an observation. I would be inclined to put making the spiced pickling liquid the 1st step of the recipe, rather than the last. Just a thought
Karen Burns-Booth says
It’s just the way I’ve always made them.