Pickled onions are onions preserved in vinegar with spices, often used in a traditional British pub meal called a ‘Ploughman’s lunch’. Any small onion can be used, soaked in cold brine or salt water for 24 hours before being pickled in a vinegar and spice mixture. The pickled onions are then stored in jars for at least four weeks before being eaten.
A pickled onion is an onion that has been preserved in vinegar with spices and potted. They are an essential part of a traditional British pub meal called a ‘Ploughman’s lunch’, which consists of breads, cheeses, charcuterie and pickles, but are also eaten all over the world, either plain, or as an accompaniment to a variety of meals. Recipes for making pickled onion differ from cook to cook but include all onions and a vinegar vinegar mixture of some sort.
Choosing which onion to use for pickling onion is usually decided by which “baby” onions are available. Shallots are usually used, as they are small, but any variety of onion can be used, as long as they are small, so they can easily fit into the pickling jars. The onions are topped and tailed, then peeled. Doing it under water or holding a piece of bread in your mouth while peeling is thought to reduce the tears associated with working with onions. Covering unpeeled onions with boiling water and letting them cool also allows the skins to rub off easily.
Most traditional pickled onion recipes therefore suggest that the onions be soaked for 24 hours in cold brine or salt water. To keep the onions fully submerged, a heavy plate or plate piled with a heavy book should be placed on top of the onions in the brine. Recipes may differ at this point, and if fully crisp pickled onions are desired, once soaked, they are removed from the salted water, dried, and placed in clean, dry pickling jars. Other recipes involve adding onions to the hot vinegar mixture, resulting in a more tender, lightly cooked, pickled onion.
The vinegar and spices used also differ from one recipe to another, based on your preferences. Spice combinations used may include pickled spices, bay leaves, chili peppers, salt and pepper, cinnamon, and ginger. Some chefs also add sugar to the vinegar. The vinegar is heated, in some cases boiled, with the spices, dissolved or tied in a muslin cloth for a short time. Vinegar gives off strong fumes when heated, so good ventilation is recommended.
Once cool, the vinegar is poured into the jars over the onions. Some chefs leave the spices in the vinegar, while others strain it before pouring it over the onions. Jars should not be filled to the brim. They are then sealed and stored in a cool, dry place to allow the flavors to absorb. They should preferably be left for at least four weeks before being eaten.
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