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Honey Spiced Pickled Onions

Honey Spiced Pickled Onions

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Cook time:

Pickle with pride this Autumn and preserve the flavours of the seaon, use up a glut or get one step ahead for Christmas. Aspall Organic Cyder Vinegar's delicate apple flavour and clean finish make it perfect for pickling. These pickled onions are easy to make and a delicious accompaniment to cold meats, cheese, salads, jacket potatoes or even fish and chips!
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  • 75g salt
  • 300g shallots , or pickling onions
  • 300ml Aspall Organic Cyder Vinegar
  • 2 tsp runny honey
  • 1 tsp mustard seeds
  • ½ tsp black peppercorns
  • 2 bay leaves

Recipe tips / Prepare ahead

You will need a 1 x 500ml preserving jar for this recipe.


Step 1

Make the brine by dissolving the salt in 500ml warm water. Allow to cool while you peel and trim your onions or shallots.

Step 2

Submerge the onions in the brine for 24 hours.

Step 3

Gently heat the vinegar and remaining ingredients in a saucepan until simmering, but not boiling. Remove from the heat and allow to cool completely.

Step 4

Sterilise your jar in the oven for 15 minutes at 180°C.

Step 5

Once your jar has cooled, drain the onions, rinse and pat dry before packing tightly into your jar.

Step 6

Pour in the cooled vinegar and spices, completely covering the onions and secure the lid. Keep for at least a month before eating.

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