Pickled Onions

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I doubt there’s a fridge in this universe that doesn’t house a jar or two of pickled onions. My fridge certainly does because its one of my most enjoyable snacks together with cheese and crackers; and wine. I love the tartness of the pickles combined with the sweet creaminess of the cheese; blue smelly cheese being my favourite.
Pickled Onions
Without sounding too fussy, I mostly prefer homemade food stuffs since store bought goods have a shelf life and are packed with preservatives and other strange ‘E’ coded chemicals. I make all my own relishes, here and here including pickled onions. I’ve been using this recipe which is taken from the July 2012 issue of Fresh Living Magazine (here) for quite a few years now. It has quick and easy to follow instructions and literally takes 10 minutes to put together, excluding the task of peeling 1kg of onions.
I start pickling my onions around September every year since it takes 3 months for the onions to pickle in the brine making it perfect for Christmas time. With visitors and family popping in more so at that time of year, a lovely nibble to have on hand is always cheese, crackers, pickled onions and of course a lovely bottle of white wine to wash it all down with.
You will need:
1kg pickling onions, peeled
3 Tbsp salt
1 Tbsp coriander seeds
1 Tbsp mustard seeds
1/2 Tbsp black peppercorns
1/2 Tbsp dried chilli flakes
4 cups brown vinegar
3/4 cup 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 pot and heat till the sugar has dissolved. Don’t boil. Pack onions into clean sterilized jar and fill with the vinegar mixture. Seal jar and leave to cool. Allow to pickle in a cool, dark place for about 3 months before serving.
Serve with cold meats and cheese platters or just toss through a salad.  Always enjoy with wine!
Pickled Onions


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