How To Make Pickled Onions
Quick & easy to make, these pickled onions are tangy, sweet & full of flavour. Great in sandwiches, burgers & salads. For best results, make these at least a day before you want to use them - they’ll last for weeks in the fridge!
Yield: 1 Large Jar
Equipment
- Large Kilner Jar
- Medium Saucepan
Materials
- 4 Red Onions
- 200 g Red Wine Vinegar
- 200 g Apple Cider Vinegar
- 200 g Caster Sugar
- 2 Bay Leaves
- 1 Star Anise
- ½ Cinnamon Stick
- ½ tsp Pink Peppercorns
- ½ tsp Chilli Flakes
- ½ tsp Coriander Seeds
Instructions
- Place the vinegars, sugar, bay leaves, star anise, cinnamon, peppercorns & chilli into a medium saucepan.Cook over a low heat until the sugar has fully dissolved, around 10 minutes. Set aside to cool slightly whilst you prep the onions.
- Next, peel the onions, cut in half & slice thinly. Alternatively, peel then cut into rings. Place the sliced onions into a clean jar.
- Pass the pickling liquid through a sieve into a jug then pour over the onions.Give the onions a good stir then leave to cool to room temperature (leave the lid off the jar).
- Once cool, seal the jar & leave in the fridge for at least a day before using.
Notes
Left in the fridge, these will last for several weeks.
Make sure that the jar or container that is used to store the onions in is clean & sterile. This will help prevent the pickles from going off.
Slice the onions as thin as possible - the thinner the better. Either into slices or rings.
When making the pickling liquid, don’t let it boil as this will make it taste bitter.
Feel free to change up the spices/flavours in the pickling liquid. Fresh garlic & herbs would work well.