• 75g salt
  • 300g pickling onions or shallots
  • 300ml Aspall cyder vinegar
  • 2 teaspoons runny honey
  • 1 teaspoon mustard seeds
  • ½ teaspoon black peppercorns
  • 2 bay leaves
  • You will also need:
  • 500ml preserving jar


  1. 1 Make the brine by dissolving the salt in 500ml warm water. Allow to cool while you peel and trim your onions or shallots.
  2. 2 Add the onions to the brine. Use a plate or bowl weighed down with a tin or other heavy object to keep them all submerged, then leave for 24 hours.
  3. 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.
  4. 4 Sterilise your jar by placing it on a tray in the oven for 15 minutes at 180°C, fan 160°C, gas mark 4. Allow to cool.
  5. 5 Once your jar has cooled, drain the onions, rinse and pat dry before packing tightly into the jar.
  6. 6 Pour in the cooled vinegar and spices, completely covering the onions and secure the lid. Keep for at least a month before eating.
  7. 7 *All information included in this recipe has been provided by Aspall.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 0.3g <1%
  • Saturates 0.2g 1%
  • Sugars 2.8g 3%
  • Salt 0.28g 5%

% of the Reference Intakes

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