Pickled Onions
A simple recipe for crisp pickled onions, ideal for holiday tables or pairing with cold meats and cheeses.
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Instructions
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Boil water to prepare onions for peeling.
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Cut the tops and tails off the onions, then submerge them in the boiling water for 10 minutes; drain, peel, and thoroughly dry.
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Sprinkle salt over the dry, peeled onions, stir to distribute, and refrigerate overnight.
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Rinse and completely dry the onions.
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Combine malt vinegar, sugar, coriander seeds, mustard seeds, black peppercorns, and dried chili flakes in a large pot.
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Heat the mixture on medium until the sugar dissolves, avoiding a boil.
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Pack the prepared onions tightly into clean, sterilized jars.
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Pour the warm vinegar-spice liquid over the onions, ensuring even spice distribution and no trapped air.
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Seal the jars, cool, and then refrigerate; the pickled onions will be ready to eat after about one month.