Special Pickled Onions

Special Pickled Onions


7 people made this

About this recipe: An adaption of the ancient preserving technique. Spicy, sweet, sour onions.

Serves: 20 

  • 1kg pickling onions or shallots
  • 3 large cloves of garlic
  • 3 tablespoons brown soft sugar
  • 2 pints Pickling Vinegar at least 5% acidity
  • 100ml red wine vinegar
  • 1 tablespoons balsamic vinegar
  • 1 stick cinnamon
  • 1 whole green chilli (medium hot)
  • small handful of bay leaves
  • 500g Salt (can use low salt)
  • 1.5 litres of water

Prep:1day1hr  ›  Cook:30min  ›  Extra time:12days22hr30min  ›  Ready in:14days 

  1. Peel onions and garlic and put into a large bowl.
  2. To make the brine, pour the water into a pan and heat up, adding the salt until the salt stops dissolving. When salt has dissolved, take off heat and leave to cool.
  3. When brine is cooled to room temperature, pour over the onions and garlic in the bowl and weigh the onions down with a plate to stop them from floating. Leave for 24 hours.
  4. In a large pan over medium high heat, add the vinegars, sugar, bay leaves, cinnamon and chilli, and simmer for about 10 mins continuing to stir. When sugar is fully dissolved take off heat and leave to cool.
  5. Put onions and garlic into large sterilised jars. When Vinegar mix is cooled to tepid temperature, pour into the jars filling them until all onions and garlic are submerged, keeping the chillis, bay leaves in the jars to add a decorative touch and to let the flavours mature. Put the lids on and make sure they are airtight. Leave for at least 2 weeks in a cool, dark and dry place.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews (2)


made four lots everyone enjoyed them the longer they are left the more they mellow. Used minced garlic on 4th lot which was just as nice - 17 Jan 2013


Made these for our wedding buffet, went down a treat! Will be making this year for Christmas gifts! - 21 Oct 2015

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