Pickled Onions

This recipe has no sugar at all, so the onions will be sharp and strong.

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Prep Time: 2 hours Servings: 1½ L
  • 1.5kg pickling onions

    ½ cup salt

    water to cover

    3 dried chillies, approximately

    6 peppercorns, approximately

    malt or white vinegar

  • 1. Peel the onions by putting them into a large bowl and covering with boiling water. Leave for just 20 seconds, then drain and cover with cold water. Peel away the skins.

  • 2. Put the onions in a non-metallic bowl and sprinkle with the salt, then add cold water to cover and let stand for 24 hours.

  • 3. Drain the onions and rinse them in cold water then pack them into sterilised jars. Add 1 chilli and 2 peppercorns to each jar, then pour in enough vinegar to cover the onions.

  • 4. Seal with non-metallic lids and keep for 4–6 weeks before using.

    VARIATION

    Sweet Pickled Onions

    These are crisp and sharp and just slightly sweet. Try them in a corned beef sandwich or with cheese. Add 1 cup sugar for each 3 cups vinegar. Heat the sugar and the vinegar and stir to dissolve, then pour over the onions. Makes 2 litres.

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