Pickled Onions Recipe | How To Make Classic British Pickled Onions

[@thecatat7]

I made these and just opened them yesterday after 3 months - absolutely the best pickled onions I have ever had. Sweet, tangy, crunchy but not hard. I am making my second batch as we speak, but a double portion.

[@CupboardCreations]

Wow, thanks so much for the kind comment. So glad you gave them a go and enjoyed them. Hope you have enough to last through Xmas 😋

[@thecatat7]

@@CupboardCreations - I will have, but only with very strict rationing.

[@wayupnorth8367]

The pickled onions turned out excellent, i ate them all months ago, could not stop munching them, haha. Thanks again for the video.

[@CupboardCreations]

That brilliant, thanks for letting me know. If just one person enjoyed them then I'm happy 😃

[@moominjeni4091]

Your video was just what i was looking for, thanks very much for the clear info I'll be pickling tomorrow!

[@CupboardCreations]

Thanks so much, happy pickling 😀

[@Vera-Slow]

Thank you, gonna make some right now, x

[@wahtunluscombe5032]

thank you so much for your recipe found it just by chance. the pickle onions tasted so good, my husband is addicted to it.thank you

[@CupboardCreations]

That's great to hear, so glad you enjoyed them 😁

[@civilizeddiva]

Love the idea of using shallots. Can’t wait to try. Thanks for sharing.

[@adamlee3772]

I toast my spices first. Really adds to the flavour.

[@CupboardCreations]

Well I have to address it I guess, apologies if any young children or pets were scared by the lockdown fluffiness of my hair in the middle section. One more thing to add to the checklist for filming 😁

[@clivechandler8817]

Have you tried the mixed peppercorns from sainsbury's, about four bruised cloves of garlic from asda "don't like sainsbury's garlic" a small piece of ginger chopped and about a teaspoon of schwarts chinese five spice and pickling spice.😋

[@CupboardCreations]

Sounds good, like the idea of the five spice. Guessing you have to be fairly gentle with it though, how much do you use?

[@johnm8908]

I never use salt on my onions or shallots, drawing the liquid out of the onions reduces their flavour and creates a spongy onion, the only advantage is the pickling time is reduced as the vinegar [should be at least 5%] replaces the onion liquid quicker. Still have a jar picked 3 years ago and solid asa rock.

[@xl250mon5]

So you have a jar pickled 3 years ago? My pickled onions don't last a month because they are so nice and crunchy ,the grandchildren love them ,ready to eat after a week .I salt them overnight ,done so for 40 years my mother's method.

[@BonesAndButtons]

I'm getting frustrated cus I can't find information about how long I can keep pickled onions in my pantry. They all talk about keeping them in the fridge. You sound like you know what you are talking about. May I ask you? I have a 10kg bag of big onions given me. Too big to preserve whole. Can I slice them to preserve?

[@Badders1977]

Nice one mate, great video!

[@robertbridgen2950]

Is it ok to leave the onions in the vinegar for longer then. 2 months. Say 5 months for Christmas I want too make a batch.

[@CupboardCreations]

No problems there, as long as you sterilise the jars and put the pickling liquid in hot they will keep unopened for a year. I've never left them that long myself but have done 6 months when I've made a few jars and they were still nice and crunchy.

[@BonesAndButtons]

Is there any reason I couldn't do large onions cut into quarters ? Baby onions are too expensive here in NZ.

[@CupboardCreations]

I can't see why not. Maybe just only lightly trim the root end so they are still held together but otherwise it should work. I slice both ends off the small ones to make them easier to peel so cutting into them doesn't effect it. If you do try it I'd love to hear how it goes.

[@BonesAndButtons]

@@CupboardCreations That's a good suggestion. I did wonder how to stop them from falling apart. I hope it does work because I bought a big 10kg bag of onions! I will get back to you👍🏼

[@tremaynechetty8900]

I've just tried this.... I left the salty onion water that collected overnight. Added a bunch more flavor but just a tad concerned that it may go foul since it's not pure vinegar. What do you think?

[@CupboardCreations]

I can't say for sure as every vinegar is slightly different but I personally wouldn't worry as you're not adding in any water that wasn't there to begin with. If you think of it like this I'd expect the onions to pickle fine even if they weren't salted, salting them just helps the crunch. If you were doing it like that it would have the same water content you have now as it gets drawn out of the onions. You've just helped it along. Based on my amounts in the vid it would only be adding about 15ml of water per 300ml of vinegar which would only reduce the acidity of a standard 5% vinegar by 0.24%. The important bit to stop the nasties is that the end product has a pH level lower than 4.6 which you could test with a bit of litmus paper when you open them to be safe.

[@tremaynechetty8900]

​@@CupboardCreations Thank you for the info. I assumed that the moisture level will remain the same regardless lol. I will certainly update you within a month. Lets see :) . Fingers have been oniony at work all day!

[@ArafTryfan]

I don't bother with all this fancy stuff like salting, adding spices, sugar and heating the brine. Some years ago I carried out a few experiments where I tried all these things. My result is simple is best. Peel onions, wash them off, put them in a recycled jar add malt vinegar and the job is done. I do use some parchment paper between the lid and the jar because the acidity can eat the metal lid. Taste is subjective, so carry out your own experiments to see what suits you best.

[@Priust189]

How long will they last at room temperature

[@CupboardCreations]

If the jars are sterilised and sealed they will last a year no problems. After that they will still be fine for a while but the flavour will start to diminish.

[@fenradast3577]

Never use sugar. Makes the onions soft.

[@lesley1848]

(1) Shallots do not work as well. (2) Cutting through the onion releases the tear-jerking fumes, so peel first then when all onions are peeled top and tail.

[@james78ish]

You lost me when you bought the scales out ffs! Onions into salted brine leave over night . Sterile jars put jars in low oven till hot . Pour a pickling vinegar over onions cold not hot. Not malt vinegar. Ready 4 or 5 months the longer the better. Sorted I do my pickling September time ready for Xmas. But nice try .

[@joebe4859]

Are you speaking English. I don't understand a word you're saying.

[@ohioguy215]

Try studying.

[@hectorhaus1823]

Nah mate, he's talkin Landan.

[@Rhoda8002]

Ha ha ha your accent is verrrry strong. I go back and firth to digest what you've said. No problem.

[@joebe4859]

@@ohioguy215 watch it buddy.

[@alangeorgebarstow]

@@joebe4859 Englishmen speak English. Americans speak Americanese.