• Peter Alton

Spicy Pickled Onions

This is a firm family favourite that i make every year. I normally make this at the start of November so they are ready in time for Christmas. You can add extra chilli if you prefer your onions spicy or extra honey if you like them sweeter.


500ml Pickling vinegar

500g Small pickling onions or shallots

25g Table salt

200g Clear Honey

10 Peppercorns

2 Bay leaves

4 Birds eye chillies


Put the onions in a large mixing bowl. Cover with boiling water for 30 seconds. Rinse in a colander under cold water. The skins should then peel off very easily.

Once peeled place in a clean bowl. Sprinkle with salt, tossing the onions gently to ensure they all have a good covering of salt. Cover with cling film and leave overnight.

The next step is to rinse the onions thoroughly washing off all the salt. Pat dry with a tea towel or kitchen roll.

Pack the onions into sterilised jars with the bay leaves, peppercorns and chillies.

Using a small pan heat a little of the pickling vinegar. Add the honey until melted then pour into a measuring jug along with the remaining cold vinegar.

Pour the pickling liquid over the onions ensuring they are completely covered.

Seal tightly and allow to mature for 4-6 weeks before use.

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