As far as nostalgic pickles go, pickled onions would have to be the pinnacle pickle! These baby white onions are brined and then captured in a herb and malt vinegar solution to make them tangy, sweet and crunchy – perfect as a condiment, or eating straight from the jar!
How to make Grandma’s pickled onions: key tips
Popping a plate on top of the submerged onions is an easy way to keep the onions in the brining solution, so that every part of the onion is targeted. Leave them to soak overnight and then peel them the next day (see notes below the recipe).
After peeling the onions, place them in a new brining solution, with a plate on top to keep them submerged. This time they’ll stay in the solution for 2 days. Brining the onions before pickling them draws moisture from the cells, which will help to keep them crisp when they’re pickled. It also enhances their flavour.
Make sure you rinse the onions twice before adding them to the jars with the vinegar solution and spices. You’ll want to rid them of as much salt as possible so that the pickle doesn’t taste overly salty.
Key ingredients in Grandma’s pickled onions recipe
Baby onions (or pearl onions) are just brown onions that have been harvested before they’ve reached full size. You can buy them at selected supermarkets and grocers, and you can also swap them for baby red onions.
Malt vinegar is made from fermented barley and has a tangy, slightly caramel-like flavour. Its distinctive flavour is favoured for a pickle due to its ability to balance the sweetness of the onions.
Peppercorns, allspice, bay leaves, cloves and red chilli all add flavour to the pickling solution. Peppercorns also contain antibacterial compounds. You can use fresh or dried bay leaves and chilli.
You might also like to try these sweet onions pickled in honey, plus these 17 recipes with a pickle twist.
This recipe was originally submitted by phocaena, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1/2 cup sea salt
- 2 1/2 L water
- 1 1/2 kg baby onions unpeeled
- 4 tbs brown sugar
- 4 cups malt vinegar
- 1 tsp black peppercorns
- 1 tsp mixed peppercorns
- 1/2 tsp whole allspice
- 4 bay leaves crushed
- 12 whole cloves
- 3 long red chillies deseeded chopped
Method
-
Step 1In a mixing bowl, dissolve ¼ cup sea salt in 1.15L water. Add the onions and weigh them down gently with a plate that fits inside the bowl. They must be kept submerged.
-
Step 2Stand for 8 to 12 hours.
-
Step 3Drain and peel onions, and return them to the bowl.
-
Step 4Make a new brine with another batch of salt and water, pour it over the onions, and weigh them down gently again.
-
Step 5Stand for 2 days.
-
Step 6In a non-reactive saucepan, bring the sugar and malt vinegar to a boil. Cool.
-
Step 7Drain (reserve the liquid) and rinse the onions twice.
-
Step 8Mix all picking spices together and ½ fill preserving jars with onions.
-
Step 9Divide ½ the spices on top of onions.
-
Step 10Fill jars to top with remaining onions and place remaining spices on top.
-
Step 11Fill each jar of onions with the cooled, sweetened vinegar, ensuring that onions are completely covered.
-
Step 12Cover the jar with a non-reactive cap, preferably all plastic or glass.
-
Step 13Refrigerate the jars for at least 1 month before eating the onions.
Recipe Notes
What is the best way to peel the onions?
Onions can be annoying and time-consuming to peel. However, this recipe features a trick to get the job done more easily. As the onions are brined in their skins, when you go to peel them, all you need to do is use a small sharp knife to trim both ends of each onion and the peels will just slip away.
How can I enjoy Grandma’s pickled onions?
These pickled onions are a great addition to a burger, hotdog, salad, pulled pork sandwich or ploughman’s platter. Believe it or not, they also enhance fish tacos!
How do I store Grandma’s pickled onions?
These pickled onions will keep in a sealed, properly sterilised jar, in the fridge for up to 2 months. Once opened, consume the onions within 3 weeks (if they last that long!).
Recipe Reviews (14)
JOIN THE CONVERSATION
Log in Register