RECIPES GIFT FOODS

Pickled Onions

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.7 based on 14 ratings.

Ingredients

  • 2000 g Small Pickling Onions
  • 1/2 cups Salt
  • 8 cups Brown Vinegar
  • 1 cup White Sugar
  • 2 tsp Ground Ginger
  • 1 tsp Allspice
  • 2 tsp Whole Cloves
  • 1 Cinnamon Stick
  • 2 Red Chili de-seeded and chopped very finely
  • 1 tsp Whole Peppercorns

Nutrition Information

Qty per
279g serve
Qty per
100g
Energy 130.0375kcalcal 46.570865789238kcalcal
Protein 3.13875gg 1.1240934730056gg
Fat (total) 0.57875gg 0.20727012266094gg
 - saturated 1.1483928571429gg 0.41127866671783gg
Carbohydrate 28.989642857143gg 10.382180269368gg
 - sugars 12.929642857143gg 4.6305462824399gg
Dietary Fibre 6.445gg 2.308174411317gg
Sodium 995.10875mgmg 356.38239770794mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

What to make for the man that has everything?  Pickled Onions.  They are my husband’s absolute favourite – and the home made version tastes soooo good.  Add them to a sterilised jar and add a label or tag.  You can pick up some really attractive jars from Ebay (I picked up some American style mason jars (in Australia) for $22 for 12!) or just recycle some jam jars!

 

Method

  1. Add two litres of water to a large stockpot and add the salt.  Stir well to combine.

  2. Peel the onions (but leave them whole) and place them into the salt water.  Let them soak overnight (or 12 hours minimum).

  3. Drain the onions well and rinse with fresh clean water.  Distribute the onions amongst your clean and sterilised jars until they are full (but don't squash them in).  If you have standard sized jam jars it will make about 7 - 8 jars.

  4. In a large pot or saucepan, heat the vinegar, sugar, chili and spices. Stir constantly over low heat until the sugar dissolves.

  5. Bring to the boil and simmer well for 15 - 20 minutes or until slightly reduced and thickened.  Let the liquid cool to room temperature and strain well through a muslin sheet or similar.

  6. Gently fill the jars of onions with the vinegar mixture until full and the onions are completely covered.  Seal and store in a dark place for three weeks before eating.

  7. Once opened, jars should be kept in the fridge.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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