Laings English Pickled Onions Copycat
Recreate the nostalgic charm of classic British pub fare with this irresistible **Laings English Pickled Onions Copycat** recipe. Perfectly crisp pearl onions are brined overnight to enhance their snap before being bathed in a tangy, aromatic pickling solution made with a blend of **white vinegar, malt vinegar, and warming spices** like mustard seeds, allspice, and chili flakes. A touch of **brown sugar** balances the sharpness for a perfectly rounded flavor. This recipe is a true homage to traditional English pickled onions, ideal for pairing with a ploughman’s lunch, charcuterie boards, or even as a sharp, crunchy garnish on your favorite dishes. With step-by-step instructions and a two-week maturing period, you'll achieve authentic, pub-style pickled onions that’ll keep for up to six months, giving you plenty of time to enjoy their bold, zesty goodness.
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Ingredients
- 500 grams small pearl onions
- 40 grams coarse salt
- 500 milliliters white vinegar
- 250 milliliters malt vinegar
- 50 grams brown sugar
- 1 tablespoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 0.5 teaspoons dried chili flakes
- 2 bay leaves
- 0.5 teaspoons ground allspice
- 1 liter water
Directions
Step 1
Peel the pearl onions by trimming a small amount off the root end, blanching them in boiling water for 1 minute, then plunging into ice water; the skins should now slip off easily.
Step 2
Place the peeled onions in a large bowl. Dissolve the coarse salt in 1 liter of water to create a brine. Pour the brine over the onions, ensuring they are fully submerged. Cover the bowl and let the onions soak in the brine overnight (8–12 hours).
Step 3
After soaking, drain the onions and rinse them thoroughly under cold running water to remove excess salt. Set them aside to drain further while preparing the pickling solution.
Step 4
In a large saucepan, combine the white vinegar, malt vinegar, and brown sugar. Heat gently over medium heat, stirring until the sugar dissolves.
Step 5
Add the mustard seeds, black peppercorns, dried chili flakes, bay leaves, and ground allspice to the vinegar mixture. Bring the solution to a gentle simmer and cook for 5 minutes to allow the spices to infuse.
Step 6
While the pickling solution is simmering, sterilize your jars by washing them in warm, soapy water, then placing them in a preheated oven at 120°C (250°F) for 15 minutes. Boil the lids separately in water for 10 minutes.
Step 7
Pack the drained onions tightly into the hot sterilized jars, leaving about 1 cm (1/2 inch) of headspace at the top.
Step 8
Carefully pour the hot pickling liquid and spices over the onions, ensuring they are fully submerged. Use a clean utensil to remove any air bubbles, and top up with additional liquid if necessary.
Step 9
Seal the jars with the sterilized lids and allow them to cool to room temperature. Once cooled, refrigerate or store in a cool, dark place to mature.
Step 10
Allow the pickled onions to mature for at least 2 weeks before eating to allow the flavors to develop. The pickled onions can be stored for up to 6 months if properly sealed.
Nutrition Facts
| Serving size | (2370.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 574.6 |
| Total Fat 3.2g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 15601.8mg | 0% |
| Total Carbohydrate 101.4g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 70.4g | |
| Protein 7.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 329.8mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 1381.3mg | 0% |
Source of Calories