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Pickled Onions


  • Sterilized jars 
  • 100g salt
  • 1 litre water
  • 1 kg pickling onions (14 baby ones ) peeled 
  • Pickling 1 litre white wine vinegar
  • 15g coriander seed
  • 15g cardamom seeds
  • 1 or 2 sticks cinnamon
  • 6 cloves
  • 3 bay leaves
  • 1/2 cup sugar (optional – adjust the quantity to taste)
  • 15g allspice berries
Pickled Onions


I got this recipe from the Australian tv programme the cook and chef. I love pickled onions so was very excited by this recipe. This is a great recipe to do with the kids as they can help and see the results in a couple of weeks. Be careful with the boiling water ect though. Let me know how you get on by writing on our forum.


Heat the water and salt together until salt is dissolved. Allow to cool before placing peeled onions into the solution. The onions should be left in the brine for 24 hours, after which they should be drained, rinsed well and patted dry before placing in sterilised jars. Bring the vinegar and spices (and sugar if using) to just below boiling point. Leave all the spices in. Allow the vinegar to cool before pouring over onions. Tip: If you pour in the hot vinegar before it has cooled the onions will wrinkle. The pickled onions will be ready in two weeks. This is to allow the vinegar to penetrate the onions thoroughly.