Delia Smith Traditional English Pub-Style Pickled Onions Recipe

If you’re craving the bold, tangy flavor of a classic English pub snack, Delia Smith’s traditional pickled onions recipe is a must-try. With a perfect balance of sharpness and spice, this timeless recipe captures the essence of pub-style pickled onions. These crunchy, flavorful bites are great as a snack on their own, or paired with cheese and cold cuts for a satisfying treat. Best of all, they’re easy to make and store, so you can enjoy that authentic pub taste at home anytime.

How To Make Delia Smith Pickled Onions Recipe Overview

This recipe is straightforward, requiring minimal preparation time and using ingredients that are easily available. The process from start to finish will take about 30 minutes of active preparation, but remember, good things come to those who wait. The onions will need at least a month to pickle properly, ensuring they develop those signature crunchy and spicy notes. This batch is designed to fill approximately three medium-sized jars, which makes it perfect for gifting or enjoying over several months. The joy of pickling is not just in the eating but also in the making, and this recipe is a testament to that.

Ingredients:

  • 1kg small pickling onions, peeled
  • 750ml Sarson’s malt vinegar (or a similar brand, ensuring it’s regular malt vinegar)
  • 3 tablespoons pickling spice
  • 3 to 6 dried red chillies (optional, but recommended for that extra kick)

Instructions:

  1. Prepare the Jars: Sterilize your jars by washing them in hot, soapy water and then placing them in a preheated oven at 160°C for about 15 minutes.
  2. Blanch the Onions: Bring a large pot of water to a boil. Blanch the onions for 2 minutes, then drain and plunge into ice-cold water to stop the cooking process. This helps maintain their crunch.
  3. Pack the Jars: Once the onions have cooled, pack them into the sterilized jars, leaving a little space at the top. Add 1 or 2 dried chillies to each jar, depending on your heat preference.
  4. Add the Vinegar: In a saucepan, heat the malt vinegar and pickling spice until just boiling. Remove from heat and let it cool slightly. Then, strain the vinegar to remove the spices and pour the warm vinegar over the onions in the jars, ensuring they are completely covered.
  5. Seal and Store: Seal the jars tightly and store them in a cool, dark place for at least a month before opening. This waiting period allows the flavors to develop fully.

Nutritional Value (per serving):

Calories: 35 kcal

Carbohydrates: 8g

Protein: 1g

Fat: 0g

Sodium: 5mg

Sugar: 4g

Also Read: Delia Smith’s Oven-Baked Mushroom Risotto Recipe

Recipe Tips

Cheddar Cheese Ploughman’s Lunch: Serve the pickled onions alongside a sharp, mature Cheddar cheese, crusty bread, and a dollop of chutney for a classic British ploughman’s lunch.

Roast Beef Sandwich: Add sliced pickled onions to a roast beef sandwich with horseradish cream and arugula for a zesty, crunchy contrast.

Fish and Chips: Offer pickled onions as a tangy side to traditional fish and chips, cutting through the richness of the fried food.

Charcuterie Board: Incorporate pickled onions on a charcuterie board with cured meats, pâté, and soft cheeses for a burst of acidity that balances the fatty flavors.

Cold Meat Salad: Mix chopped pickled onions into a cold meat salad with leftover roast chicken or ham, adding a spicy, vinegary bite that livens up the dish.

FAQs:

Can I use any other type of vinegar?

While malt vinegar is preferred for its rich, nuanced flavor that complements the onions perfectly, experimenting with other vinegars can offer a new dimension of taste. Apple cider vinegar, for example, can introduce a fruity undertone, while white vinegar provides a sharper tang. However, it’s important to note that the choice of vinegar significantly influences the final flavor profile, potentially deviating from the traditional taste.

How long do the pickled onions last?

Properly stored in a cool, dark place, unopened jars of pickled onions can last up to a year, retaining their crunchiness and flavor. Once opened, it’s best to refrigerate them and aim to consume within a month to enjoy their optimal quality. The longevity of the pickles is largely due to the vinegar’s preservative properties, which inhibit bacterial growth and maintain the onions’ texture and taste over time.

Why do we blanch the onions?

Blanching is a crucial step in preparing the onions for pickling. This brief immersion in boiling water followed by a plunge into ice water softens the onions slightly, enhancing their ability to absorb the vinegar and spices more effectively. This process also helps in preserving their vibrant color and maintaining their characteristic crunch, ensuring the onions are perfectly textured and flavored once pickled.

Can I add other spices?

The beauty of pickling lies in its versatility, and adding different spices can tailor the onions to your taste preferences. Mustard seeds can introduce a tangy heat, black peppercorns add a warm depth, and bay leaves contribute a subtle layer of complexity. Experimenting with spices not only personalizes the pickles but also allows you to explore a variety of flavor profiles, making each batch unique.

What if my onions float in the vinegar?

It’s common for onions to float initially due to air trapped between the layers. Ensuring they are well packed and fully submerged in vinegar is key. Over time, as the onions begin to absorb the vinegar, they will naturally settle. If necessary, a sterilized weight can be placed on top to keep them submerged, ensuring even pickling and preventing exposure to air, which could affect their preservation.

Conclusion:

Making pickled onions is more than just a culinary activity; it’s a delightful journey back in time, bringing a piece of English pub culture into your home. With each crunchy, spicy bite, you’ll appreciate the simplicity and depth of traditional pickling methods. Remember, the key to great pickled onions is patience. Give them time to mature, and you’ll be rewarded with a condiment that elevates any meal. Enjoy the process and the delicious results!

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