Easy and Traditional British Pub Style Pickled Onions

Recipe by French Tart
READY IN: 1080hrs 15mins


  • 2
    lbs pickling onions, peeled
  • 1 12
    pints malt vinegar or 1 1/2 pints pickling vinegar
  • 2
    tablespoons ready-mixed pickling spices (OR 2 tablespoons of your your own mix using -- green, white and black peppercorns, coriander seeds,)


  • Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.).
  • Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.
  • Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.
  • Add some extra vinegar if there is not quite enough.
  • Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.
  • Brining Notes:
  • You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days.
  • Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.