Know what’s on your plate
Pickled onion
Calories & nutrition facts
pickled, drained
Nutrition facts
Per 100 g% DV- Calories 24 kcal —
- Protein 0.9 g 2%
- Carbohydrate 4.9 g 2%
- Fat 0.2 g 0%
- Fibre 1.6 g 6%
- Sugars 3.5 g —
- Sodium 450 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.31 mg 2%
- Thiamin (B1) 0.02 mg 2%
- Niacin (B3) 0.1 mg 1%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 14 µg 4%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 22 mg 2%
- Iron 0.2 mg 1%
- Magnesium 5 mg 1%
- Phosphorus 23 mg 2%
- Potassium 93 mg 2%
- Zinc 0.1 mg 1%
- Copper 0.04 mg 4%
- Manganese 0.1 mg 4%
- Selenium 1 µg 2%
- Iodine 3 µg 2%
Similar foods
- Silverskin onionpickled, drained45 kcal / 100 g
- Gherkinpickled, drained14 kcal / 100 g
- Onionfried102 kcal / 100 g
- Pickled garlicdrained122 kcal / 100 g
- Pickled pearl onion83 kcal / 100 g
- Dried onionraw309 kcal / 100 g
- Pearl onionpickled28 kcal / 100 g
- Silver-skin onionsweet pickled, without sugar, glass21 kcal / 100 g
- Beetrootpickled, drained28 kcal / 100 g
- Cucumber picklessour, canned, drained10 kcal / 100 g
Questions about Pickled onion
How do you make pickled onions at home?
Peel small pickling onions, cover them with salt for 12–24 hours, then rinse and dry them well. Pack into a clean jar, cover completely with hot spiced malt vinegar, seal and leave for about 4–6 weeks before eating.
How do you peel pickling onions without a struggle?
Trim the tops, pour boiling water over the onions for about 30 seconds, then drain and cool them quickly in cold water. The skins should slip off more easily; trim the root end only lightly so the onions stay intact.
How long do pickled onions last after opening?
Keep the jar refrigerated after opening, with the onions covered by vinegar, and use a clean fork to take them out. Follow the jar’s use-by guidance; discard them if the onions are no longer submerged or you see mould.
What do you serve pickled onions with?
Their sharp crunch works especially well with a ploughman’s lunch, mature cheese, cold meats, pork pies and fish and chips. Chop them into a cheese sandwich or stir a little into potato salad for a tangy lift.
Can you use pickled onions instead of silverskin onions?
Usually, yes: both are small onions preserved in vinegar and work as a sharp accompaniment or in a relish. Pickled onions are often larger and more assertive, so halve or chop them when a recipe calls for small silverskins.
Are pickled onions high in salt?
They can contribute a noticeable amount of salt because they are preserved in brine or vinegar; a 100 g portion contains 450 mg of sodium. A few onions as a relish use much less than a full 100 g portion.
Can you cook with pickled onions?
Yes. Chop them into tartare sauce, sandwich fillings or a savoury pie filling, or add them to a hot dish near the end so they keep some bite. Their vinegar can sharpen a sauce, but taste before adding extra vinegar or salt.
Source: CoFID (UK) 13-309 · per 100 g · carbohydrate per EU label, fibre excluded
