Delia Smith Pickled Onions

I’ll be honest with you — the first time I made pickled onions, I got cocky. Thought I could skip a few steps. Ended up with a jar of flabby, sour mush that haunted my fridge for weeks. That’s when I turned to Delia Smith. Say what you will, the woman knows her onions. Literally.

Her pickled onion recipe is unfussy but brilliant — just salt, water, onions, and good spiced vinegar. But the brining process? That’s where the magic is. And yes, it takes time. But I promise you, the result is crisp, sharp, and properly nostalgic. These onions belong next to a slab of cheddar or tucked into a Boxing Day leftover sandwich.

Ingredients List

• 3 lb (1.4 kg) pickling onions or shallots — small and firm, these hold their crunch best.
• 1 lb (450 g) salt — for the brine. It draws out moisture and keeps things crisp.
• 2½ pints (1.4 litres) water
• Approx. 1 pint (570 ml) spiced vinegar — I use malt vinegar steeped with pickling spice overnight.

Tip: You can use ready-made spiced vinegar too. Sarson’s does a decent one.

How to Make It (Instructions)

1. Heat the salt and water gently in a pan until the salt dissolves.
   Don’t boil it — we’re not making soup. Just warm enough to dissolve.
2. Let the brine cool completely. This step is not optional — hot brine will ruin the texture.
3. Place the onions (unpeeled) in a non-metallic bowl. Pour over the cold brine.
   Weigh them down with a plate or saucer to keep them submerged.
4. Leave them to soak for 24 hours.
5. Drain the onions, then peel them.
   The skins should slide off like magic — very satisfying. Unless you’re doing this at 10pm like I did once. Would not recommend.
6. Make a fresh batch of brine and soak the peeled onions again for 1–2 more days.
   This double-soak is key for that clean, crisp finish.
7. Sterilise your jars — boiling water or low oven, your call — then pack the onions in tightly.
8. Pour over cold spiced vinegar to cover completely.
9. Seal the jars, label them with the date (and maybe a cheeky message if you’re giving them as gifts).

Common Mistakes

Do I really need to soak the onions twice?
Yes — the first soak softens the skins, the second firms up the texture. It’s worth it.

Why are my onions soft?
You may have used warm brine or didn’t soak long enough. Also, don’t skip sterilising the jars — any bacteria can spoil them.

Can I use normal white onions?
Technically yes, but they’re too big and watery. Stick to small pickling onions or shallots.

What if I forget to label the jars?
Then, like me, you’ll be sniffing jars in February wondering what on earth you made in October. Label it.

Storage and Reheating Tips

• Fridge: Store in the fridge once opened. They’ll keep for up to 3 months sealed, or 2–3 weeks once opened.
• Freezer: Nope. Don’t do it. Freezing ruins the texture.
• Reheating: No need. These are cold, sharp, and ready to go straight from the jar.

What to Serve With It

• Cheddar + crusty bread: A classic Ploughman’s lunch. The acidity cuts through the richness.
• Cold meats or pork pie: These onions wake up leftovers beautifully.
• Tossed into a salad: Sliced thin, they add punch and crunch.

FAQ Section

Can I make this gluten-free?
Yes — just use a gluten-free vinegar like apple cider or white wine vinegar, and check your spice blend for additives.

Do I need to use pickling spice?
Not strictly, but it adds depth. You can DIY with cloves, mustard seeds, peppercorns, and bay leaf.

How long before I can eat them?
Give them at least 2 weeks to mellow and mature. But I’ve cracked into mine after 5 days. Still lovely, just sharper.

Why is my vinegar cloudy?
Probably from residual brine or unfiltered spices. It’s not dangerous, just aesthetic. Use a spice bag or cheesecloth next time.

Try More Recipes:

• Delia Smith Meringue
• Delia Smith Cottage Pie
• Delia Smith Celery Soup
• Delia Smith Coronation Chicken Recipe