Delia Smith’s Pickled Onions is made with small pickling onions, white wine vinegar, balsamic vinegar, demerara sugar, sea salt, pared orange peel, fennel seeds, pink peppercorns, olive oil, and rosemary or thyme. This delicious pickled onions recipe creates a tangy and flavorful condiment that takes about 25 minutes to prepare and can serve up to 10 people.
Delia Smith Pickled Onions Ingredients
- 1kg (2lb 4oz) small pickling onions or shallots
- 125ml (4fl oz) white wine vinegar
- 125ml (4fl oz) balsamic vinegar
- 100g (3½oz) demerara sugar
- 2 tsp sea salt
- 4 strips of pared orange peel (strips of orange peel with no pith)
- 1–2 tsp fennel seeds
- 1 tsp pink peppercorns
- 1 tbsp olive oil
- 2 sprigs rosemary or thyme
How To Make Delia Smith Pickled Onions
- Prepare Onions: Snip the tops and bottoms off the onions or shallots. Place them in a large bowl, cover with boiling water, and leave for 3–4 minutes. Drain, cool slightly, peel, and cut a small cross into the root end.
- Cook Onions: Combine vinegars, sugar, salt, orange peel, fennel seeds, peppercorns, and oil in a large saucepan with 350ml (12oz) water. Heat over medium heat, stirring until the sugar dissolves. Simmer for 6–7 minutes, then add onions and cook until just tender but still firm.
- Jar Onions: Pack onions into prepared jars, placing orange zest and rosemary or thyme down the side. Return the cooking liquid to the heat, boil for a couple of minutes, then pour over the onions. Fill jars to the brim and seal with vinegar-proof lids. Invert jars briefly, then cool.
- Store: Keep in a cool, dark, dry place for up to a year. Once opened, refrigerate and use within 8 weeks.
Recipe Tips
- Use Fresh Onions: Pick fresh, firm pickling onions or shallots. Avoid any soft spots.
- Peel Carefully: After blanching, peel the onions and cut a small cross in the root end to keep them from splitting.
- Watch Cooking Time: Cook the onions until they’re tender but still firm. Overcooking can make them mushy.
- Sterilize Jars: Clean your jars and lids well before filling them to keep the onions fresh and safe.
- Invert Jars: Turn the jars upside down for a minute after sealing to make sure the onions are fully covered by the liquid.
What To Serve With Pickled Onions?
These tangy pickled onions pair well with sandwiches, burgers, cheese platters, or grilled meats. They can also be served alongside salads, charcuterie boards, roasted vegetables, or tacos for a tasty meal.
How To Store Leftovers Pickled Onions?
- Refrigerate: Let the pickled onions cool to room temperature. Once cooled, store them in the fridge. They can be kept in the refrigerator for up to 8 weeks.
- Freeze: Freezing pickled onions is not recommended as it can affect their texture and flavor.
Delia Smith Pickled Onions Nutrition Facts
Serving Size: 1 jar (approx. 200g)
- Calories: 95
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 750mg
- Potassium: 190mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 0g
Try More Delia Smith Recipes:
- Delia Smith Macaroni Cheese
- Delia Smith Gooseberry Jam Recipe
- Delia Smith Flapjacks
- Delia Smith Chicken Marengo
Delia Smith Pickled Onions
Description
Delia Smith’s Pickled Onions is made with small pickling onions, white wine vinegar, balsamic vinegar, demerara sugar, sea salt, pared orange peel, fennel seeds, pink peppercorns, olive oil, and rosemary or thyme. This delicious pickled onions recipe creates a tangy and flavorful condiment that takes about 25 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare Onions: Snip the tops and bottoms off the onions or shallots. Place them in a large bowl, cover with boiling water, and leave for 3–4 minutes. Drain, cool slightly, peel, and cut a small cross into the root end.
- Cook Onions: Combine vinegars, sugar, salt, orange peel, fennel seeds, peppercorns, and oil in a large saucepan with 350ml (12oz) water. Heat over medium heat, stirring until the sugar dissolves. Simmer for 6–7 minutes, then add onions and cook until just tender but still firm.
- Jar Onions: Pack onions into prepared jars, placing orange zest and rosemary or thyme down the side. Return the cooking liquid to the heat, boil for a couple of minutes, then pour over the onions. Fill jars to the brim and seal with vinegar-proof lids. Invert jars briefly, then cool.
- Store: Keep in a cool, dark, dry place for up to a year. Once opened, refrigerate and use within 8 weeks.
Notes
- Use Fresh Onions: Pick fresh, firm pickling onions or shallots. Avoid any soft spots.
- Peel Carefully: After blanching, peel the onions and cut a small cross in the root end to keep them from splitting.
- Watch Cooking Time: Cook the onions until they’re tender but still firm. Overcooking can make them mushy.
- Sterilize Jars: Clean your jars and lids well before filling them to keep the onions fresh and safe
- Invert Jars: Turn the jars upside down for a minute after sealing to make sure the onions are fully covered by the liquid.
Delia Smith Pickled Onions