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+ servings
3 Jars of Classic Pickled Onions
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Pickled Onions

Get ahead of the game and make a big batch of perfect pickled onions in time for Christmas!
Prep Time1 d 30 mins
Total Time1 d 30 mins
Course: Snack
Cuisine: British
Servings: 50 portions
Calories: 11.54kcal
Author: Emma Walton


  • 1 litre jar



  • Begin by peeling the shallots and trimming the roots, discarding any inedible skins and tough pieces.
  • Place in a large bowl and pour over the water and salt. Give the mix a good stir helping the water to dissolve and leave the shallots in the brine overnight.
  • After leaving the shallots to soak, drain them and rinse them well before patting dry with a clean tea towel or kitchen roll.
  • Sterilize your jar by washing in warm soapy water and placing in an oven on a low heat until completely dry.
  • Whilst sterilizing the jars warm the vinegar in a pan along with the honey until the honey has dissolved. Leave to cool for 10 minutes before moving on to the next step.
  • Once the jars have dried immediately pack the shallots into the jars and cover with the cool vinegar mixture.
  • Seal the jars and store in your cupboard ready for Christmas.


These will be ready in just a couple of weeks but can last for many more unopened.
Once you have opened the jar they are best served in the fridge and eaten within a couple of weeks.


Calories: 11.54kcal | Carbohydrates: 2.38g | Protein: 0.28g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 389.37mg | Potassium: 38.91mg | Fiber: 0.42g | Sugar: 1.14g | Vitamin A: 2.99IU | Vitamin C: 0.99mg | Calcium: 7.74mg | Iron: 0.16mg