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Homemade pickled onions

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Side Dish
Servings: 20 onions
Author: Becca Heyes


  • 300 g bitesized onions or shallots (~ 20 onions)
  • 150 ml Sarson’s pickling malt vinegar (~ 2/3 cup) - plus more if needed
  • 1/2 tsp caster sugar
  • 1/2 tsp salt
  • 1 tsp mixed peppercorns


  • Top and tail the onions, then peel them whole. Blanch them in a pan of boiling water for about 3 minutes, unit they are just beginning to soften slightly, then drain.
  • In a separate small pan, add the pickling vinegar, caster sugar and salt. Heat very gently for a minute or two, just until the sugar has dissolved - don’t allow the mixture to become very hot.
  • Add the onions to a clean jar, and pour over the vinegar. Add the peppercorns, and if necessary, add more vinegar until the onions are completely covered. Store in the fridge. The pickled onions will be ready to eat a few hours later.