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Pickled Onions PDF Print E-mail
Written by yorky   
These pickled onions really do bite back!



  • 1.50 kg Small fresh white or red onions (approx)
  • 600 ml Cold water
  • 3 tblsp Salt
  • 6 Fresh red chilies
  • 12 Black peppercorns slightly crushed
  • 2 Garlic cloves, quartered
  • 600 ml Vinegar (either white or malt)


Peel sufficient onions to fill a 1 litre jug. Wash the onions in a large sieve under cold running water. Add the water to the jug and stir in the salt until it dissolves. Return the onions to the jug. Add more cold water until they are covered. Cover the jug with a weighted small plate to keep the onions in the brine. Leave for 24 hours.

Drain the onions and wash extensively under cold running water. Leave in the sieve to dry for around 1 hour. The onions will sweat. Dry each onion individually using kitchen paper and leave for a further 30 minutes. Dry again if necessary in the same manner.

Prick the chilies all over with a fork or toothpick. Add the onions, garlic and chilies to a sterilised glass airtight 1 litre jar (or the equivalent smaller jars). Tightly pack. Pour over the vinegar until the onions are covered and sprinkle in the black pepper.

Seal and store in a cool dark place for at least 3 weeks, shaking occasionally. Chill for at least 1 hour before serving.

[Note: After a few days check that all the onions are still covered by the vinegar. Top up if necessary]
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