Pickle Onions


  • 25 g Salt
  • 1 kg Pickle Onions Peeled
  • 4 tbsp Pickle Spice


  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Black Peppercorns
  • 1/2 tsp Dried Chilli Flakes


  • 1 Litre Vinegar
  • 170 g Sugar


  • Gather the ingredients.
  • Sprinkle the salt over the dry, peeled onions.
  • Stir to make sure the salt is distributed and leave overnight. (Do not leave longer than overnight if you want your onions to be crisp.)
  • When ready, rinse the onions and dry with kitchen towel.
  • Mix together the pickling spices.
  • Place the spices, vinegar, and sugar into a large stainless steel pan.
  • Heat to dissolve the sugar, but do not boil.
  • Pack the onions into clean, sterilized jars.
  • Pour the vinegar and spice liquid over to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
  • Seal the jars and leave to cool.