Thursday, 8 December 2011

Pickled Onions

Let me ask a question - does any other country eat pickled onions, or is it a British thing? I can't remember if I ever saw them when I spent some time abroad, but to be honest, although I've always liked them I've only recently become obsessed with them!

If you've never had them, or even heard of them, they're definitely something to try if you like onions. Tart, crunchy and ever so slightly sweet, they go perfectly with a salad, sandwich, cheese or just as a quick snack - popping one straight out of the jar and into your mouth ;)

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Pickled Onions


500ml jar
300g pickling onions (or just tiny onions - these were about 1" diameter at the most)
1 tbsp sugar
White wine vinegar


1. Sterilise your jar. I just boiled mine along with the lid for about a minute.
2. Prepare onions - cut off the bottoms, and then make a slit in the side and peel off the skin and top layer of onion.
3. Put the tbsp of sugar into your jar, and add just enough boiling water to get all the sugar to dissolve.
4. Add onions to jar.
5. Add vinegar, ensuring that all onions are covered.
6. Store in a cupboard or pantry until ready to eat, leave them for at least two weeks so they can properly pickle themselves, but they will last for ages. My Mum used to always make hers at the beginning of October to eat at Christmas, and they'd last us for months.

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