Pickled onions

Pickled onions

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins Plus overnight soaking

Skill level

Easy

Servings

Makes 2 large jars

Preserved shallots in malt vinegar make a classic condiment that will never get old. Beautiful with cheese and cold meats

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
37
protein
0.5g
carbs
8g
fat
0g
saturates
0g
fibre
0.3g
sugar
8g
salt
0.3g

Ingredients

  • 500g small shallots
  • 50g salt
  • 500ml malt vinegar
  • 200g clear honey

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Method

  1. Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
  2. Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
  3. Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

Recipe from bbcgoodfood.com, December 2011

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Comments

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faith5234's picture

Just made these, simple enough to do, but I agree with previous comments about excess vinegar. I used 1.5kg onions with 1litre of vinegar which made 5x 454g jars with no vinegar, and just 5 or 6 onions, left over. I also only used 200g honey which tasted about right to me.

annabel1982's picture
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MY FAVOURITE ONIONS!! I've tried loads of different recipes using different vinegars and spices, but this one really is my favourite. It made several different sized jars to which I also added a blade of mace, some peppercorns and a dried chilli. I still have one jar left from last autumns batch and they are delish (and not devilishly hot either). I'll definitely be using this recipe from now on.

lelly's picture

Easy to follow, but far too much vinegar. The way filled my jars I needed only about half this amount. Off to buy some more onions!

1317ils's picture

I thought they looked more like small onions then shallots, but then I read the text and it changes between the two. I like the idea of adding honey as we used to pickle onions when I was a kid (92 now). Why put a pickle in the fridge? That's the point of pickling - to preserve things.

cblizzard19's picture
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Seems simple enough! Can't comment on taste just yet though ;)

bonnebouffe's picture

But why did you bother to comment if you haven't tried it?

margetts1's picture
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Very easy to make however,I doubled up on the quantity to put in hampers as Christmas presents. I only managed to get 3 and 1/2 small jam jars out of the doubled up quantity, and had loads of pickling juice left over. Such a waste,however they say "The proof of the pudding is in the eating". I'll will let you all know how good they are in a month or two :-)

izzydorable1's picture

How big are the two large jars?

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