Mary Berry Pickled Onions

Mary Berry’s Pickled Onions is made with cider vinegar, golden caster sugar, sea salt flakes, black peppercorns, coriander seeds, star anise, bay leaf, and red onions. This easy pickled onions recipe creates a tasty condiment that takes about 2 hours and 15 minutes to prepare and can serve up to 6 people.

Mary Berry Pickled Onions Ingredients

• 300ml (1¼ cups) cider vinegar
• 3 tbsp golden caster sugar
• 1 tbsp sea salt flakes
• 6 black peppercorns
• 6 coriander seeds
• 1 star anise
• 1 bay leaf
• 3 small red onions, sliced into rings

How To Make Mary Berry Pickled Onions

1. Simmer the vinegar mixture: Pour 300ml (1¼ cups) cider vinegar into a pan. Add 3 tbsp golden caster sugar, 1 tbsp sea salt flakes, 6 black peppercorns, 6 coriander seeds, 1 star anise, and 1 bay leaf. Bring to a simmer and check after 1 minute that the sugar and salt have dissolved. Remove from heat.
2. Prepare the onions: Boil a kettle. Place 3 sliced red onions in a sieve or colander, pour over hot water from the kettle, and drain well. Let the onions cool.
3. Pack the jar: Pack the cooled onion rings into a sterilised 500g (1 lb) jar. Pour the warm vinegar mixture over the onions and seal the jar.
4. Cool and chill: Let the jar cool to room temperature, then chill in the fridge. Leave to pickle for at least 2 hours before serving.

Recipe Tips

• Use fresh spices: Ensure your peppercorns, coriander seeds, and star anise are fresh for the best flavor. Old spices may lose their potency and dull the taste of the pickles.
• Slice onions evenly: Slice the red onions into even rings so they pickle evenly. Using a mandoline can help get consistent thin slices.
• Don’t skip sterilising: Always sterilise the jar and utensils to prevent bacteria from spoiling the pickles. Even a small amount of contamination can affect the shelf life.
• Let the vinegar cool slightly: Pour the vinegar over the onions when it’s warm, not boiling. Boiling vinegar can cook the onions too much and alter their texture.
• Leave enough space in the jar: Don’t overfill the jar with onions. Leave about 1-2 cm (½ inch) of space at the top to allow for the vinegar to fully cover the onions and ensure proper sealing.

What To Serve With Pickled Onions?

These crunchy pickled onions pair well with cheese boards, charcuterie, burgers, or sandwiches. They can also be served alongside grilled meats, salads, tacos, or fish and chips for a delicious lunch or dinner.

How To Store Leftovers Pickled Onions?

• Refrigerate: First, let the leftover pickled onions cool to room temperature. Then, transfer them to an airtight container or keep them in the jar, ensuring the lid is tightly sealed. Store them in the fridge for up to 2 weeks once opened.
• Freeze: This recipe is not recommended for freezing because freezing can ruin the texture of the onions, making them too soft once thawed. Keep them refrigerated for the best results.

Mary Berry Pickled Onions Nutrition Facts

Serving Size: 100g (drained)

• Calories: 82
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrate: 19g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 1g​

Try More Mary Berry Recipes:

• Mary Berry Pea And Ham Soup
• Mary Berry Chicken Pie With Potato Topping
• Mary Berry Condensed Milk Ice Cream
• Mary Berry French Onion Soup