Pickled Perfection: Easy Pickled Onions


Pickled Perfection: Easy Pickled Onions
Whether you toss them in a salad, serve them with a ploughman’s lunch or eat them directly from the jar, a properly pickled onion simply can’t be beat. Follow our easy recipe and you’ll always have some in the cupboard, ready for snacking.

Pickled Perfection: Easy Pickled Onions

Makes approx. 3 jars


¼ cup salt

1kg small pickling onions, peeled, trimmed

12 bird’s eye chillies

6 bay leaves

1 tbsp black peppercorns

4 cups white vinegar

1 cup white sugar

1 tbsp pickling spice


Place the salt in a large glass bowl and add 4 warm cups of water. Stir until the salt dissolves. Add the peeled onions, cover and stand at room temperature overnight.

Drain the onions and rinse well under cold water. Divide the onions between 3 x 3-cup capacity sterilised jars, layering with the bird’s eye chillies, bay leaves and peppercorns.

Place the vinegar, sugar and pickling spice into a saucepan and stir over medium-low heat until the sugar completely dissolves and the mixture comes to the boil. Simmer, uncovered, for 15 minutes or until the mixture thickens slightly. Set aside to cool, then pour the cold mixture over the onions, making sure the onions are completely covered. Seal the jars. Allow to stand for 3 weeks before using.

Serve onions with cold ham, cheese and crackers or bread.

Smart Tip:

Sterilising your jars is important to prevent spoilage – but it’s not difficult. Simply wash your jars (and the lids) in hot soapy water, but don’t dry them. Instead, place them on a baking tray while they are still wet. Then pop the tray into a preheated oven at 160-180°C for about 15 minutes, and when they come out they’ll be ready to fill.


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