Pickled Onions Recipe

Name: Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 cup salt; 1 kg onion, tiny pickling ones; 8 Thai red chili peppers; 4 bay leaves; 4 teaspoons peppercorns; 4 cups white vinegar; 1/2 cup white sugar; 2 teaspoons allspice; 2 teaspoons peppercorns, extra; 1 teaspoon clove

Servings: persons

1/2 cup salt
1 kg onion, tiny pickling ones
8 Thai red chili peppers
4 bay leaves
4 teaspoons peppercorns
4 cups white vinegar
1/2 cup white sugar
2 teaspoons allspice
2 teaspoons peppercorns, extra
1 teaspoon clove

1
Combine salt and 4 cups of water in a large glass bowl. Stir until salt dissolves. Peel skin from onions, leaving onions whole. Add to salted water. Cover. Stand at room temperature for 2 days.
2
Drain onions. Rinse well under cold water and dry. Pack into 4 x 3-cup capacity sterilised jars, layering with chillies, bay leaves and peppercorns.
3
Place vinegar, sugar allspice, extra peppercorns and cloves into a saucepan over low heat. Cook, stirring, for 15 minutes or until sugar has dissolved. Bring to the boil. Simmer, uncovered, for 15 minutes or until syrup thickens slightly. Set aside to cool completely. Strain liquid. Pour over onions, making sure onions are completely covered. Seal jars. Allow to stand for 6 weeks before using.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup salt, 1 kg onion, tiny pickling ones, 8 Thai red chili peppers, 4 bay leaves, and more.

Yes, Pickled Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Onions

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