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Quick pickled onions

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

  • Prep: 15 mins
    Cook: 5 mins
    plus 2 hrs pickling
  • Makes 500g
  • Easy
  • Makes 500g
  • Easy
  • Calories 34
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 7
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 1.5

Nutrition per serving

  • Calories 34
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 7
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 1.5

Ingredients

  • 300ml cider vinegar
  • 3 tbsp golden caster sugar
  • 1 tbsp sea salt flakes
  • 6 black peppercorns
  • 6 coriander seeds
  • 1 star anise
  • 1 bay leaf
  • 3 small red onions, sliced into rings

Tip

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.

Method

  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.

  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.

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