Chapter 5 · Sweet and Savoury Pickles

Pickled Onions

Zesty and crunchy, pickled onions are a versatile condiment that can elevate a wide range of dishes.

Method
Water-bath canned
Ready in
At least 1 week
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • g small onions, peeled
  • ml water
  • ml white vinegar
  • tbsp pickling salt
  • tbsp sugar
  • cloves garlic, peeled and crushed
  • tsp mustard seeds
  • tsp black peppercorns

Method

  1. Prepare your jars

    Sterilise your jars and lids in boiling water.

  2. Prepare the onions

    Peel the onions and blanch them in boiling water for 2-3 minutes. Drain and let cool.

  3. Make the brine

    In a pot, combine the water, vinegar, pickling salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat.

  4. Pack the jars

    Place a garlic clove, mustard seeds, and black peppercorns in each jar. Pack the onions in tightly.

  5. Add the brine

    Pour the hot brine over the onions, ensuring they are fully submerged. Leave about 1-1.5 cm (1/2 inch) of space at the top.

  6. Seal and store

    Wipe the rims, seal the jars, and process in a boiling water bath for 10 minutes.

  7. Wait

    Let the jars cool and store them in a cool, dark place. For best flavour, let them sit for at least 1 week before enjoying.

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