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close up view of pickled pub onions in brine with an appetizer fork

Gluten-Free English Pub Pickled Onions Recipe

English Pub Pickled Onions are a delicious, crisp addition to any meal. The tangy, sweet vinegar has a wonderful flavor making the onions irresistible. Unlike the traditional pickled onions made with malt vinegar, these are made with distilled white vinegar which is gluten-free.
Course Side Dish
Cuisine British
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 day 20 minutes
Servings 2 pint jars of pickled onions
Calories 241kcal
Author Toni Dash


  • 1 ½ pounds Boiler Onions or Pearl Onions
  • 3 tablespoons Kosher Salt
  • 1 ¾ cups Distilled White Vinegar*
  • 2 ½ tablespoons Pickling Spice
  • 2 tablespoons Light Brown Sugar


  • Removing the onion skins: Cut the tip and the root end off the onions and place them in a mixing bowl. Cover with boiling water and allow to sit until the water has cooled (20-30 minutes). The skins should slide off the onions easily.
  • Brining the onions: Place the skinned onions in a medium mixing bowl. Combine 3 cups boiling water and salt; stir to dissolve the salt. Allow the brine to cool and pour it over the onions. Place a plate on top of the onions to hold them down. Let sit at room temperature for 24 hours.
  • Drain the brine, rinse the onions and pat dry. Place the onions in two clean pint volume jars.
  • Combine the vinegar, pickling spices and brown sugar in a medium saucepan over medium heat and bring to a simmer. Stir to dissolve the sugar and remove from heat to fully cool. Once cooled pour over the onions to cover, seal and place in the refrigerator for at least a month (may be stored in the refrigerator up to 6 months). Note: the vinegar may be strained though I like the look of the pickling spices in the jar.


Calories: 241kcal | Carbohydrates: 49g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 10491mg | Potassium: 574mg | Fiber: 7g | Sugar: 26g | Vitamin A: 40IU | Vitamin C: 28.1mg | Calcium: 158mg | Iron: 1.2mg