Pickled Pearl Onions
Pickled pearl onions are small, sharp and sweet, and they stay properly crunchy if the brine only just cooks them. This version uses white wine vinegar, a little sugar, mustard seeds and peppercorns, and fills two small jars. Blanching makes the skins slip off, so peeling is quick. Leave them in the fridge for a couple of days and they are ready for the cheese board.
- Total
- 1 h 35 min
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 2 x 350ml jars
- Per 5 onions
- 35kcal
Sterilising jars for pickled pearl onions
Clean jars matter more than anything else in a quick pickle, because they keep the onions fresh for the month they spend in the fridge. Wash the jars in hot soapy water, then dry them in a low oven, as in step one. Pour the hot brine into warm jars so the glass does not crack.
Distilled white wine vinegar keeps the colour pale and tastes mild. If you want a deeper, more traditional flavour, swap in cider vinegar or half malt vinegar. For a bit of heat, drop a dried chilli into each jar, and for a savoury note add a peeled garlic clove.
How to make pickled pearl onions
Tap a time to start a timer.
- Sterilise the jars Heat the oven to 140°C (120°C fan), gas 1. Wash the jars and lids in hot soapy water, rinse, then put the jars upside down on a baking tray and dry them in the oven for . Boil the lids in a pan of water for .
- Blanch the onions Pour boiling water over the unpeeled onions in a heatproof bowl and leave for . Drain, rinse under cold water, then trim the root and tip and squeeze each onion out of its skin. Keep the root end mostly intact so they hold together.
- Make the brine Put the vinegar, water, sugar and salt in a saucepan with the bay leaves, mustard seeds and peppercorns. Heat gently, stirring, until the sugar and salt dissolve, then bring to a simmer.
- Simmer the onions Add the peeled onions and simmer for , until just tender with a little bite left. Overcooked onions go soft in the jar.
- Fill the jars Pack the onions into the warm sterilised jars with a slotted spoon, adding a bay leaf to each. Pour over the hot brine so the onions are completely covered, with the spices shared between the jars.
- Cool and chill Seal, leave to cool for about 1 hour, then store in the fridge. They taste good after 24 hours and better after 2 days.
What to serve with pickled pearl onions
These are made for a ploughman's lunch, next to mature Cheddar, ham and crusty bread. They also cut through rich pâté and cold roast beef. Chop a few into potato salad, or add some to a tartare sauce for fish. For other pickles on the board, try pickled red onion for a quicker, pink version or mustard pickles for a piccalilli-style crunch, and a spoonful of potato salad with vinaigrette suits them well.
Common problems and fixes for Pickled Pearl Onions
- The onions turn soft and floppy.
- They have simmered too long. Stick to 5 minutes, then get them into the jars straight away so the brine does the rest of the work.
- The brine goes cloudy.
- Cloudiness usually comes from table salt with anti-caking agents or from the onion skins. Use fine sea salt or preserving salt and rinse the blanched onions well.
- The onions float above the brine.
- Pack them in tightly and top up with a little extra hot vinegar. Anything poking above the liquid will discolour and spoil sooner.
Frequently asked questions about Pickled Pearl Onions
How long do pickled pearl onions last?
Up to 1 month in a sealed jar in the fridge. Use a clean fork each time, and once opened keep them below the brine. This quick pickle is not canned, so it is not a store-cupboard preserve.
Can I use malt vinegar or cider vinegar instead?
Yes. Cider vinegar gives a fruitier, slightly milder pickle, and distilled malt vinegar gives the sharp chip-shop style. Keep the vinegar at 5% acidity or above.
How do I peel pearl onions without crying?
Blanch them in boiling water for 2 minutes, then cool them under cold water. Cut off the root and tip and squeeze, and the onion pops out of its skin.
Can I make them with shallots or small onions?
Yes. Halve or quarter small shallots so they fit in the jar, and keep the simmer to about 5 minutes.
How did you like the recipe?
4.7 / 5 · 43 ratings
