Perfect Pickled Onion Recipe 

Love all of your video's! I am here in Australia, growing most of my own food and using my bees for mead. I also make wine and spirits. My final challenge is to learn to make cheese. Your video's are full of information, love every single one!

Hi Hugh, I made 24 jars with two sacks of onions. Followed your recipe and I tried them for the first time yesterday. Absolutely awesome, a really nice tang to it, with a good crunch to the onion, with a bit of heat as well. My wife enjoyed them and I took 4 jars to my father who is currently shielding and he loves them as well. Will be my go to recipe now each year. Thanks so much for sharing.

Thanks for putting this video up. I've been shocked recently at prices in the shops for a big jar of pickled onions, it's been between £8.99 and £10.99 so I've planted my own shallots in an effort to produce my own. I've liked and subscribed so looking forwards to finding other things from you that I can also produce myself.

As always, brilliant, looking forward to giving it a go!

I like your take on this. I tend to flavour the vinegar and put it back into its canister and then when I am ready to do the pickled shallots I have a nicely flavoured and spiced vinegar. I use a little bit of muslin to put the spices in and then tie it up with a bit of string and then hang it off my wooden spoon. I dry my own chillies and pop one into each jar as well together with bay leaves and black peppercorns. I have to buy my shallots or pickling onions but the other thing I always do when preparing for pickled onions is do extra of either and then pop them in the freezer as is. It helps caramelise roast potatoes if you put a couple in the roasting pan and gives a bit more flavour to meat juices which I utilise when making gravy. They also go into stews and casseroles. Keep up the good work you are doing brilliantly.

These look fantastic!

Also, a genius point you made about competing flavors on the palate with the strong flavor of both the onion and malt vinegar

Love the knowledge and passion. Can't wait to try!

Love your recipe

Great video, Hugh, thanks. It's different to the recipes I've used to date, but I'm intrigued, so I think I'll give it a try. I do like the combination of spices you've suggested.

I will be trying out this recipe Thank you for sharing

Oh mate they're superb............Ill give this a bash............Cheers for this

I'm so excited to try and make these shallots!! Ty for sharing ur secret recipe❣️

Love this video. Thanks for posting buddy

Truly, such a helpful content.

Absolutely brilliant thanks very much 😊

Great video, thank you! Could find all the spices at our local Asian supermarket bar the juniper berries, but luckily the supermarket had some - not something they normally carry so was lucky. Have done the malt vinegar - which smells fab, and prepped the onions, bottle tomorrow! Will keep you posted!!

😊 definitely going to try this, looks awesome. Thank you!

Harvested ours today., looking forward to pickling

I've been knocking up pickled onions for a while. Around 30 years. My preference is the hot variety that bites back. Unless you grow your own shallots or pickling onions it can get expensive I use the value or wonky onions you can get for buttons in the supermarket. Larger than the pickling variety but small enough to get into a jar. Brining or salting really does give you a proper crunch so don't skimp on that step people. Experiments on going with dry spicing directly into jar. Looks good in distilled malt vinegar adding a touch of class to the home made gift. Takes longer for the flavour to develop but you can't rush quality. First tried the idea with eggs to avoid discolouring and dust settling at the bottom of the jar. it worked ok but needs a couple of tweeks.

Great videos, looking forward to trying this out!!

Really enjoyed this video thanks so much

EXCELLENT

Thank you so much for sharing your video. I will be pickling my own onions for the first time today, so your tips will help me a lot. I love pickled onions, but they are very expensive to buy here in the USA. Time to take matters into my own hands. :o) I've subscribed to your channel!

Just came across your spicing/pickling recipe..I’m a chef & going to give this recipe a go..Looks great 😊

Sound's good

Absolutely fantastic video! I watched several but this is by far the best 😁. I have done pickled eggs a couple of times, now to try pickled onions. I'm inspired also to grow my own shallots. Excellent 👌

Nice. I want to make this♡♡ Thank u for sharing ur recipe. Have a nice day ♡♡♡

Great vid, can’t wait to see how mine turn out!

Brilliant 👏 🙌💞🥰😘

The 'scene' of the spices floating on the vinegar is fabulous -- I'd also recommend you either make or invest in (v. small investment!) an Otoshi Buta or 'Drop Lid' - you can make one from food safe offcuts of timber or pick up one of the stainless steel, expanding/multi sizing, versions from A&azon. It will ensure all those lovely spices are held under the liquid line for maximum infusing!

Interesting. I'm going to let you know how mine came out and how it tasted.❤

Quite the different take on the pickling spices! I've never cooked with juniper berries or allspice berries, so I'm curious. Ironically, I have some green cardamom

Hi buddy , reminds me of my 1970s childhood , my Nan made these , but as a kid I did not know how it happened . We have such history in England & long may it continue . Thank you for sharing . Great video

I recently found your channel absolutely love it. I normally buy shop bought pickling vinegar but I will definitely try your recipe. I’ve noticed that a lot of people recommend putting Salt directly on the onions leaving those for 24 hours not in the brine. I wonder what your view on this is. I’m happy Christmas keep on Crunching

Love your videos thanks. I made loads of pickled onions this year. I grow potato onions. I have 6 or 7 types of them now. They have great pickled onions. I add chilly flakes and cloves in mind often. But I'm going to give your recipe a go this week. I've got 9 pigs to butcher first and to check if the geese and ducks are fat enough for the freezer .. it's a great life. This week we cut into my Spanish style ham. Wow it was great. Thanks again for your lovely videos. I have to get making some nice videos too. X

Amazing video. How I miss the my homeland! Couple of thing I would do different is skipping the boiling water step. because I find it softens the onions slightly. Also, I don't salt because I like the onion raw onion taste. Oh one more thing I do is condense the malt vinegar by 1/3 to increase the acidity to around 7%.

I CAN ALMOST TASTE IT BY LOOK AT YOU MAKE IT 😜🤠😜😜

I toast my pickling spices in the pan before adding the vinegar to boil. Adds flavour. But love your video.

You have a beautiful country house.

Thank you, new sub here.

Just brewing up your picking mix now. The hardest part is waiting. All the best from Wiltshire, England

Hugh, thank you so much for sharing this video. This is the most straight forward video I have come across for pickling onions thus far. After you place the vinegar over the onions, do you just store them in a cupboard? Thanks again, you have a new subscriber.

I am really enjoying your recipes. Thanks. When are you going to share your brown sauce (HP) recipe? :) X

Looks like another great recipe: YES PLEASE for the wholegrain mustard recipe!

My mouth's watering at those :) Do you ever do chili pickled eggs as they're a great item to have as well.

This looks delicious and such clear instructions. Could you please tell me how long these would stay good in a sealed jar? Do you store them on a shelf or in the fridge? I'm new to preserving... Thank you!

It's March, and I'm finally getting to the onions I didn't eat this winter and that are left over from last fall's harvest. They are fresh still and I look forward to making your recipe. Thanks so much!

Thanks for your pickled method and recipe. I'm trying this today. Do you mix your vinegar with water 50/50 or 75/25 ?

you can use old store-bought pots just pop them into a large pan of water after you washed them well and the lids put the lids in as well and bring the pan to a boil now your pots and lids are sterile.

Can I grow shallots in a bucket ?

Hi Hugh I’m trying to find the recipe but I can’t seem to find it on here for you pickled onions 😢would be awesome to try your recipe I’m from qld Australia and just starting out with pickling

So you don’t need to water bath these. Stay stay good for how long?

You said you would put the ingredients in the description, but they're not there - or at least I can't see them

How long will these last without canning/water bath please?

How come you don't heat the jars & vinegar so they seal?

... or, you could just use a plate slightly smaller than the diameter of the pan lol

No sugar? All the recipes I have seen include brown sugar.