White Sugar
The uniform size of the...
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Savoury
Pickled Onions
8 hours
15 mins
Easy
Makes 3 Litres
Who doesn't love pickled onions with a bit of cheese?
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- Ingredients
- Method
Ingredients
- 1 kg small pickling onions, peeled and left whole
- ½ cup salt
- 5 cups water
- 1 litre malt vinegar
- ½ cup Chelsea White Sugar
- 1 tablespoon pickling spice
Chelsea Products in Recipe
Reviews
44
What did you think of this recipe?
Hayden
HI, just wanted to know if comments are now closed for this recipe? I tried a “review“ a few days back with a query and can't see it here yet. Maybe it was too long, just trying to figure it out.Many thanks.
5
Hayden
HI, just wanted to know if comments are now closed for this recipe? I tried a “review“ a few days back with a query and can't see it here yet. Maybe it was too long, just trying to figure it out.Many thanks.Third time trying with my second comment
5
Ed Rogers
The salt brine dries the onions before pickling, making them super crispy, so I cannot recommend the rinsing in fresh water step. Transfer them straight from the salt water (after 8 hours) into the pickling solution and leave them sealed for a minimum of 5 weeks in a dark cupboard, for super crispy, extra spicy, healthy pickled onions!
5
andrea
This picked onion recipe is so easy, thank you.
5
Method
Put the onions, salt and water in a large bowl. Cover and stand overnight.
Next day, drain the onions and rinse well under cold running water. Pack them into 500 ml sterilised jars.
Combine the remaining ingredients in a large saucepan. Stir over a medium heat as you bring the mixture to the boil. Then turn down the heat and simmer for 10 minutes. Cool. Strain the cold vinegar mixture over the onions to cover completely, and seal the jars.
Tip
You can customise pickled onions by adding sprigs or herbs, chillies, garlic, cloves or different spices to subtlely change the flavour.
Makes approximately 3 litres of pickled onions.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
44
What did you think of this recipe?
Hayden
HI, just wanted to know if comments are now closed for this recipe? I tried a “review“ a few days back with a query and can't see it here yet. Maybe it was too long, just trying to figure it out.Many thanks.
5
Hayden
HI, just wanted to know if comments are now closed for this recipe? I tried a “review“ a few days back with a query and can't see it here yet. Maybe it was too long, just trying to figure it out.Many thanks.Third time trying with my second comment
5
Ed Rogers
The salt brine dries the onions before pickling, making them super crispy, so I cannot recommend the rinsing in fresh water step. Transfer them straight from the salt water (after 8 hours) into the pickling solution and leave them sealed for a minimum of 5 weeks in a dark cupboard, for super crispy, extra spicy, healthy pickled onions!
5
andrea
This picked onion recipe is so easy, thank you.
5
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ingredients
- 1kg beetroot
- 700g onions finely chopped (can be done in food processor)
- ½ tsp white pepper
- 2 tsp ground all spice
- 1 Tbsp salt
- 2 ½ cups Chelsea White Sugar
- approx 500ml malt vinegar
- 2 Tbsp cornflour
ingredients
- 3 tablespoons olive oil
- 6 large red onions, peeled and finely sliced
- ⅖ cup, packed, Chelsea Dark Cane Sugar
- 1 tablespoon yellow mustard seeds
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 cup red wine vinegar
- 3 teaspoons sea salt
- 2 teaspoons smoked sweet paprika
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