Traditional Pickled Onions 🧅🥄
Pickled onions are a classic British treat, often served as a tangy side dish or accompaniment to your favourite pub meal. They’re easy to make, full of flavour, and can be kept in the pantry for months!
Ingredients:
🧅 Small onions: 500g, peeled
🧂 Salt: 1 tablespoon
🍯 Sugar: 2 tablespoons
🍋 White wine vinegar: 250ml
🌿 Mustard seeds: 1 teaspoon
🌶️ Red pepper flakes: ½ teaspoon
🌿 Mixed dried herbs (such as thyme or oregano): 1 teaspoon
Method:
🧅 Peel the small onions, and place them in a bowl. Sprinkle with salt and set aside for 2–3 hours to draw out excess moisture.
🧊 After 2–3 hours, rinse the onions thoroughly with cold water and pat them dry with a clean cloth.
🥄 In a saucepan, combine the white wine vinegar, sugar, mustard seeds, red pepper flakes, and dried herbs. Heat gently until the sugar dissolves, then bring to the boil.
🧑🍳 Once boiling, remove from the heat and allow to cool for a few minutes.
🫙 Pack the onions into a clean jar, making sure they’re tightly packed. Pour over the vinegar mixture, ensuring the onions are fully covered.
🏺 Seal the jar with a lid, and leave the onions to pickle for at least 1–2 weeks in a cool, dark place before enjoying. The longer they sit, the more intense the flavour!
Serving Information:
⏱ Prep Time: 20 minutes | 🍴 Servings: 4–6 | 🔥 Calories: ~50 per serving