Recipe

Pickled onions

Aug 27, 2013 2:00pm
  • 25 mins preparation
  • 10 mins cooking
  • Makes 1 Litre
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Ingredients

Pickled onions
  • 1 kilogram pearl or pickling onions
  • 1/2 cup (85g) salt
  • 3 cup water
  • 3 cup (750ml) white wine vinegar
  • 1 cup (220g) sugar
  • 1 tablespoon yellow mustard seeds
  • 4 bay leaves
  • 8 peppercorns

Method

Pickled onions
  • 1
    Cook the onions in a pot of boiling water 3 minutes. Drain, then transfer to bowl of iced water. Peel the skins from the onions and trim the tops and bottoms.
  • 2
    In a bowl, place onions with salt and water, making sure they are completely covered. Leave for 12 hours or overnight. Rinse onions under cold water and drain.
  • 3
    In a saucepan, add vinegar, sugar, mustard seeds, bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer 5 minutes.
  • 4
    Place the onions into a sterilised 1 litre glass jar and pour in the vinegar mixture. Seal and allow to stand for two weeks before using.

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