Pickled Onions

Pickled Onions


Servings 8
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.7 based on 14 ratings.


  • 2000 g Small Pickling Onions
  • 1/2 cup 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
Energy 130cal 47cal
Protein 3.14g 1.12g
Fat (total) 0.58g 0.21g
 - saturated 1.15g 0.41g
Carbohydrate 29g 10g
 - sugars 12.9g 4.6g
Dietary Fibre 6.4g 2.3g
Sodium 995mg 356mg

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!


Pickled Onions


  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.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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