Pickled Onion

These classic British pickled shallots feature crisp, tender onions steeped in rich malt vinegar for months to develop a sharp, tangy bite. Delivering an irresistible crunch and pungent depth of flavour, this traditional chip-shop and pub favourite provides the ultimate zesty accompaniment to cheese, cold meats, and classic seaside suppers.

Cuisines

Cooking Instructions

Preparation: 1 day
Cooking: 2-3 minutes

Servings: 8 to 12

Notes:

Pickling onions are traditionally available in autumn, but shallots can be used as an excellent alternative throughout the rest of the year.

Soaking the shallots in boiling water for two minutes followed by a cold water plunge makes the outer skins slip off easily.

Coating the peeled shallots generously with salt and leaving them overnight draws out excess moisture, ensuring the onions remain crisp and firm during pickling.

Wash off all the salt and dry the shallots thoroughly with kitchen paper before jarring to prevent diluting the pickling vinegar.

Ensure the jars are tightly sealed with vinegar-proof lids and store them for at least three months to allow the flavours to mature fully before opening.

Prep Shallots
Submerge the shallots in boiling water for two minutes, transfer to cold water, then peel away the skins and trim the tops and root ends.

Salt Overnight
Place the peeled shallots onto a roasting tray, sprinkle generously with salt to coat evenly, and leave to rest overnight.

Wash and Dry
Rinse the salt off the shallots thoroughly with clean water, then pat them completely dry using kitchen paper.

Jar and Pour
Pack the dried shallots tightly into clean, sterilised jars and pour malt vinegar over them until they are completely submerged with no air pockets.

Seal and Mature
Seal the jars securely with vinegar-proof lids and store in a cool place for at least three months before consuming.