Beer Pickled Onions

Another recipe with beer as an ingredient and it is one of my favourite recipes on the blog to date. I love cooking with beer (drinking it too) and looking back there are quite a few recipes on the blog: 2 divine ice creams, namely Beer and Nuts Ice Cream and Pumpkin Ale and Smashed Toffee Ice Cream. I used it in my Slow Roasted Pork recipe with great success and of course last week, baked this delicious Chocolate Stout Cake. And these delicious Beer Pickled Onions are a welcome addition.

Beer Pickled Onions

These pickles are so good and will bring a huge mouth puckering smile to your face if you love eating pickles. Fantastic on their own or as part of a cheese, cold cuts or ploughman’s platter but do pile them onto your favourite burger – it takes the most humble burger to the next level.

The recipe is incredible easy to make and I love the fact that these are ready to eat within a few hours. Which means they can very easily be made on the day of a big game and served with all the accompanying snacks and of course more beer.

Beer Pickled Onions

For the beer I used an American Pale Ale from Gallows Hill Brewing Company, a small batch brewer based in South Africa. The beer ads a depth of flavour and the juniper berries adding their wonderful flavour to the pickling liquid. I do wish the original recipe was mine but it is based on a recipe from Paul Foster which I tested and then tweaked a little bit.

Beer Pickled Onions


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Beer Pickled Onions


  • 3 onions, peeled, quartered and the layers separated
  • 440ml beer (I used Gallows Hill Pale Ale)
  • 250ml white wine vinegar
  • 130g sugar
  • 10 juniper berries
  • 5 black pepper corns
  • good pinch of salt
  • 4 sprigs of thyme
  • 1 star anise
  • 1 birds eye chilli (halved lengthwise) (optional)


  1. Bring all the ingredients except the onions to the boil.
  2. Remove from the heat, stir in the onion and cover the pan with cling film.
  3. Let it cool down to room temperature and it is ready to serve.
  4. The flavour will improve over 48 hours.
  5. Store in a sterilized jar in the fridge for up to a month. Remove the chilli before bottling if you do not want add any further heat.
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