Pickled Onions

Bulk-buy onions and pickle them – they’re fab served with cold meat and cheese platters or tossed through salad.

Makes 2-3 large jars


  • 3 tbsp (45ml) salt
  • 1kg pickling onions, peeled
  • 1 tbsp (15ml) each coriander seeds and mustard seeds
  • 1/2 tbsp (7ml) each black peppercorns and dried chili flakes
  • 4 cups (1L) brown vinegar
  • 3/4 cup (180ml) sugar


  • Scatter salt over peeled onions, stir and leave overnight.  The next day, rinse onions and dry with kitchen towel.
  • Place spices, vinegar and sugar into a large stainless-steel pan.
  • Heat but don’t boil so that the sugar dissolves.
  • Pack onions into clean, sterilized jars.  Fill jars with warm vinegar solution, ensuring each jar has pickling spices and no air pockets.
  • Seal jars and leave to cool.
  • Allow to pickle in a cool, dark place (The Pantry) for about a month before serving.

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