English Malt Pickled Onions

English Malt Pickled Onions


12 people made this

These onions are made with dark malt vinegar and stored for at least 6 weeks before eating. Served, traditionally, with cold ham, bread and cheese but you can eat them any way.


Serves: 32 

  • 1 kg small pickling onions
  • 1/3 cup (115g) salt
  • 750ml malt vinegar
  • 1 tablespoon white sugar
  • 1 packet of pickling spices
  • 2 bay leaves
  • 2 dried or fresh chillies
  • 2 garlic cloves, sliced

Preparation:8hours  ›  Cook:10min  ›  Ready in:8hours10min 

  1. Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
  2. Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil then simmer over low heat for 5 minutes.
  3. Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a chilli to each jar. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

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