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Quick pickled onions

Quick pickled onions

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs pickling
  • Easy
  • Makes 500g

These colourful, spiced sweet and sour onions add piquancy to a ploughman’s, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper

  • Gluten-free
  • Vegetarian
Nutrition: per 50g
HighlightNutrientUnit
kcal34
low infat0g
saturates0g
carbs8g
sugars7g
fibre0g
protein0g
salt1.5g
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Ingredients

Method

  • STEP 1

    Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.

  • STEP 2

    Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

RECIPE TIPS
STERILISING JARS AND EQUIPMENT
Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.

Goes well with

Recipe from Good Food magazine, December 2015

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Overall rating

Rating: 5 out of 5.9 ratings
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