If you're planning on making your own traditional pickled onions, now is the time to start thinking about them.
Good pickled onions aren't something you rush. The onions need time to take on the flavour of the vinegar and spices, which is why getting your pickling onions early can make all the difference, particularly if you're making them ready for Christmas.
In this guide, we'll explain what pickling onions are, how to prepare them, when to pickle them, how long they need to mature and some of the best ways to enjoy them.
What are pickling onions?
Pickling onions are small onions that are particularly well suited to preserving in vinegar.
Unlike larger cooking onions, their small size makes them ideal for putting into jars whole. When properly prepared and pickled, they develop the familiar sharp, tangy flavour and satisfying crunch that makes them a favourite alongside cheese, cold meats, sandwiches and a traditional ploughman's lunch.
The key to great pickled onions is patience. While there are quick-pickling methods that can be eaten relatively soon, traditional pickled onions benefit from being left to mature for several weeks.
When should you pickle onions for Christmas?
If you're making pickled onions for Christmas, don't leave it until December.
Traditional pickled onions can take several weeks to develop their full flavour. Many traditional recipes recommend allowing around six weeks for the onions to mature in the vinegar.
That means autumn is a great time to get your onions prepared.
The earlier you make them, the more time the vinegar and spices have to work their way into the onions.
If you're hoping to have homemade pickled onions ready for Christmas dinner, Boxing Day cheeseboards or a festive ploughman's lunch, getting your onions sorted well in advance means one less job to worry about in December.
What do you need to make pickled onions?
The exact recipe varies from family to family, but a traditional batch will usually include:
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Small pickling onions
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Malt vinegar or another suitable pickling vinegar
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Salt
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Sugar, depending on your preferred recipe
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Pickling spices
Common spices include mustard seeds, peppercorns, coriander seeds and bay leaves.
Some people prefer their pickled onions sharp and savoury, while others like a little sweetness or extra spice.
That's one of the best things about making your own. You can adjust the flavour to suit you.
How to prepare pickling onions
Preparing the onions properly is an important part of getting a good result.
1. Peel the onions
Small pickling onions can be fiddly to peel, but there are ways to make the job easier.
One traditional method is to pour boiling water over the onions briefly before cooling them. This can help loosen the skins and make peeling easier.
Once peeled, remove any damaged outer layers and trim the onions as needed.
2. Salt the onions
Many traditional pickling recipes salt the onions before they go into the vinegar.
The onions are typically left in salt for several hours or overnight before being thoroughly rinsed and dried.
This stage helps prepare the onions for pickling and can help them retain their characteristic texture.
3. Prepare your pickling vinegar
Malt vinegar is a traditional choice for British pickled onions.
You can use it on its own or infuse it with spices such as peppercorns, mustard seeds, coriander seeds and bay leaves.
Some recipes also add sugar to balance the sharpness of the vinegar.
4. Use clean, sterilised jars
Make sure your jars are thoroughly cleaned and properly sterilised before filling them.
This is an important part of preserving food safely.
Once your jars are ready, pack the prepared onions into them and cover them completely with your pickling vinegar.
Make sure the onions remain covered by the vinegar.
How long do pickled onions take?
This depends on the type of pickled onions you're making.
Quick-pickled onions can sometimes be eaten very soon after preparation. Traditional pickled onions, however, are generally left to mature for much longer.
For a traditional-style pickle, around four to six weeks is a useful starting point for developing flavour, with some recipes recommending six weeks or longer.
The longer they mature, the more the vinegar and spices can develop the flavour.
If you're making them for Christmas, this is exactly why it pays to start early.
How do you keep pickled onions crunchy?
Nobody wants a jar of soggy pickled onions.
There are several parts of the preparation that can help you achieve that classic crunch.
First, start with good-quality, firm onions.
Second, don't skip the salting stage if your chosen recipe calls for it.
Finally, give the onions enough time to mature rather than trying to rush the process.
Traditional recipes often salt the onions for around 12–24 hours before rinsing and adding them to the vinegar.
What vinegar is best for pickling onions?
For traditional British pickled onions, malt vinegar is a popular choice.
It gives the onions that familiar dark colour and distinctive sharp, malty flavour.
You can also experiment with other vinegars depending on the style of pickle you're making.
The most important thing is to use a vinegar suitable for your chosen preserving method and recipe.
What can you eat pickled onions with?
This is where pickled onions really earn their place in the cupboard.
They're brilliant with:
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Mature cheddar
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A traditional ploughman's lunch
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Cold meats
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Sausages
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Pork pies
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Ham
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Sandwiches
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Burgers
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Salads
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Cheese and crackers
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Christmas buffets
That combination of sharp vinegar, sweetness and crunch can cut through rich foods beautifully.
And let's be honest - sometimes you don't need anything else. A cold pickled onion straight from the jar is hard to beat.
Why buy pickling onions in a 5kg bag?
If you're making pickled onions for the whole family, a small bag of onions can disappear surprisingly quickly.
A 5kg bag of pickling onions gives you plenty to work with, whether you're filling several jars for Christmas, making batches for friends and family or simply making sure you've got enough to last through the winter.
At Barleylands Farm Shop, we have 5kg bags of pickling onions available to order online for £6.50.
We can deliver across our local delivery area 7 days a week, so you can get your onions without having to make a separate trip to the shop.
When is the best time to buy pickling onions?
If you're planning to make traditional pickled onions for Christmas, our advice is simple:
Don't wait until December.
Buy your onions early, get them prepared and give your jars plenty of time to mature.
By the time Christmas arrives, you'll have beautifully flavoured homemade pickled onions ready for your cheeseboard, buffet or Boxing Day leftovers.
Ready to start pickling?
Whether you're an experienced pickler or you've decided to make your first batch this year, good onions are the place to start.
Get your 5kg bag of pickling onions from Barleylands Farm Shop for £6.50 and start your Christmas pickling early.
Frequently Asked Questions
How long do pickled onions need to mature?
Traditional pickled onions are commonly left for several weeks before eating. Around six weeks is often recommended for traditional recipes, although the exact time depends on the recipe and your preferred flavour.
Can you pickle onions for Christmas?
Absolutely. In fact, making them well ahead of Christmas is recommended if you want a traditional, well-developed flavour. Starting around six weeks before Christmas gives them plenty of time to mature.
What are the best onions for pickling?
Small, firm pickling onions are ideal because they can be peeled and preserved whole. Look for onions that are firm and free from obvious damage.
Do you have to soak onions before pickling?
Many traditional recipes salt the peeled onions for several hours or overnight before rinsing and adding them to the vinegar. This is a common part of traditional pickling methods.
What vinegar should I use for pickled onions?
Malt vinegar is a traditional choice for British-style pickled onions. You can also find recipes using other vinegars depending on the flavour you're looking for.
How long do homemade pickled onions last?
Storage life depends on the recipe, preparation method and preservation process. Follow a tested recipe and its storage instructions rather than assuming all homemade pickles have the same shelf life.
Are pickled onions good with cheese?
Yes! Pickled onions and mature cheese are a classic combination. The sharpness of the vinegar works particularly well with rich, mature cheeses.